Ingredients
Makes 20 to 24 rolls
For dough
4 - 4 1/3 cups “1kg” all-purpose flour
3 teaspoons active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter or margarine
1/2 teaspoon salt
2 eggs
For Rolls
3 tablespoons butter or margarine, melted
1 ½ cup granulated sugar
2 teaspoons ground cinnamon
¾ cup raisins (optional)
For icing
1 cup sifted powdered sugar
¼ teaspoon vanilla
3-4 teaspoons milk or orange juice
Dough: In a large mixing bowl combine 1 ½ cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till the mixture is warm and butter is almost melted.
Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as u can. Let rise once for 40 minutes or till double size.
Rolls: Punch dough down. Turn out onto a lightly floured surface. Divide dough in half, cover and let rest for 10 minutes.
Roll each half into a 12x8 inch rectangle. Brush with melted butter. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough and if desired sprinkle with raisins, too.
Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal.
Cut each roll into 10 to 12 slices. Place slices, cut-side down, in single layers in two greased 9x12 inch round cake pans. Cover and let rise in a warm place till nearly double.
Puncture any surface bubbles with a greased wooden toothpick.
Bake in a preheated 200 degrees c oven for 20 to 25 minutes, or till golden brown.
Cool slightly. Transfer to a large platter.
ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk or orange juice to make a smooth icing of spreading consistency. Spread over rolls. Serve warm or cool.
Source: www.cooking.com
