Makes 9 or 12 rolls
Dough:
- 16 oz by weight all-purpose flour
- 1 1/8 c (10 oz) milk, heated
- 2 t instant yeast
- 1/8 c (2 T) butter, melted
- 1/4 cup sugar
- 1 t salt
Filling:
- 1/4 c butter, slightly melted
- 1 c raisins
- 1/2 c brown sugar
- 1 t cinnamon
- 1/2 c nuts, chopped (optional)
Glaze (optional)
- 1 c powdered sugar
- 1 T cold milk
Combining all of the ingredients and knead until smooth. Dough should be moist but not sticky. Allow to rise until doubled.
Plump the raisins by soaking in boiling water for a few minutes. Drain thoroughly and pat dry.
When the dough has risen, roll it out on a floured surface, as close to a 18 x 24 ” rectangle as possible. Spread the butter on the rolled-out dough. Sprinkle with the rest of the filling ingredients. Don’t forget the raisins! Roll into a cylinder. For a dozen smaller buns, roll the long side up. For nine larger buns, roll the short side. Cut into 9 or 12 equal pieces. Put into greased 9 x 13 baking pan. (If you want a particularly sticky bun, you can put some additional filling in the bottom of the pan.)
Allow to rise until doubled in bulk and the sides press against each other.
Bake at 350 for 25 to 30 minutes.
Cool for five minutes. If you went with the sticky variety, invert the pan over doubled aluminum foil. Beware of the hot filling. Cooks call that stuff “napalm” for good reason.
Let the rolls cool, then glaze.
Adapted from a recipe posted on The Fresh Loaf.