Ingredients
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3
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cups
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bread flour
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1
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cup
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milk
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¼
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cups
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butter
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¼
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cups
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warm water
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2
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teaspoons
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active dry yeast
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2
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tablespoons
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sugar
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1
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egg
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¼
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cups
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walnuts or pecans
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¼
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cups
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raisins
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1
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teaspoon
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salt
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Filling:
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1
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tablespoon
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cinnamon
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1
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tablespoon
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melted butter
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2
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teaspoons
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powdered sugar
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Sugar Glaze:
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1
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cup
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sifted powdered sugar
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2
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tablespoons
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butter, softened but not melted
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½
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teaspoons
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vanilla extract
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Posted by RiVD on Mar 9, 2011
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Instructions
Mix all dry ingredients, except yeast in a large bowl after sifting and measuring the flour.
Combine water, yeast, milk, and egg together in a bowl until well blended.
Add egg mixture to dry ingredients.
Add butter.
Add any extra ingredients (see tips)
Stir until mixture is smooth and slightly sticky. Place dough into a clean bowl and knead it, using oiled or floured hands to move the dough around several times.
Cover the dough and let it sit in a warm or room temperature spot for at least 30 minutes. Dough should double in size before shaping.
Mix the filling ingredients together in a bowl while you wait and set aside.
Punch the dough down with clean hands.
Place dough on a clean, lightly floured surface.
Lightly grease baking pans.
Divide the dough into 10 equal pieces.
Roll each piece of dough into a pencil like strand.
Brush one side of the strand with filling.
Begin at one end of the strand and roll it up to form a swirl.
Place the strands 2 to 3 inches apart in a baking pan.
Cover and let rise about 20 minutes.
Bake in oven at 375 degrees F for 20 minutes.
Mix the sugar glaze ingredients together while you wait. Blend them until smooth.
Spread or drizzle the glaze over the rolls after you take them out of the oven.
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