| 1 tbl Dry yeast | | 5 cup Bread mix | | 1 12 cup -lukewarm water | | 2 x Eggs, beaten | | 1/2 cup Butter, melted | | SWEET GLAZE | | 1 cup Powdered sugar, sifted | | 2 tbl Milk, About | | 1/4 tsp Vanilla | | CINNAMON SPRINKLE | | 2 tbl Butter | | 1/2 cup Raisins | | 1/2 cup Brown sugar | | 1/4 cup Nuts: chopped | | 1 1/2 tsp Cinnamon |
| | In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter . Add 5 cups of bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. | | Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. | | Prepare Cinnamon sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown. | | Prepare Sweet Glaze , and brush on while rolls are still warm. | | Makes about 24 rolls. | | CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown sugar , cinnamon, raisins and nuts. | | Sweet Glaze In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture. |
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