Cinnamon Raisin Buns
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||2 Tablespoon|
|Milk||1 Cup (16 tbs), scalded|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||3 Cup (48 tbs)|
|Egg||1 , beaten|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Cinnamon frosting||1 Tablespoon|
Soften yeast in water.
Pour milk over butter, sugar, and salt in bowl.
Let stand until lukewarm; then stir in yeast.
Stir in egg and half the flour sifted with cinnamon; beat smooth.
Stir in raisins and enough more flour to make a soft dough.
Cover; let rise in warm place until double.
Punch down; shape in balls the size of a walnut; let rise on baking sheet until double.
Bake in preheated hot oven(425°F.) for 25 minutes.
Spread with Cinnamon Frosting made with 1 cup sifted confectioners' sugar, 1 tablespoon water, and 1/4 teaspoon cinnamon.