|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 , well beaten|
|All purpose flour||6 Cup (96 tbs)|
|Milk||1⁄4 Cup (4 tbs), scalded and cooled to lukewarm|
|Dairy sour cream||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Ground cinnamon||1 Tablespoon|
|Raisins||1 Cup (16 tbs)|
Soften yeast in the warm water.
Beat the butter with the 1/2 cup sugar and salt until thoroughly blended.
Add the eggs, beating constantly until light and fluffy.
Beat in 2 cups of the flour until smooth.
Blend in yeast and milk, then sour cream.
Beat in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover with moisture-vapor-proof material; place in refrigerator overnight.
(Dough will not rise.) When ready to roll out, divide dough intohalves.
On a lightly floured surface, roll each to an 18x12-inch rectangle.
Brush with half of the melted butter; sprinkle evenly with a mixture of the sugar, cinnamon, and raisins.
Roll lengthwise as for a jelly roll.
Put each roll, seam edge down, onto an un greased baking sheet or jelly roll pan, form into a ring and press ends together to seal.
(Or each ring may be placed in a 10-inch tubed springform pan.) Cover lightly; let rise in a warm place until doubled, about 1 1/2 hours.
Bake at 375°F 30 minutes, or until well browned.
Remove from oven and cool slightly on wire rack.
If desired, rings may be drizzled with Glaze, below.