Raisin Whirl Sweet Rolls
|Yeast||2 Tablespoon (2 Packages)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Flour||4 1⁄2 Cup (72 tbs), sifted|
|Rolled oats||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
|Brown sugar||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Dissolve yeast in 1/2 cup warm water.
Pour scalded milk over sugar, salt and butter; stir occasionally until butter melts.
Cool to lukewarm.
Stir in egg and 1 cup flour.
Add yeast and oats.
Stir in enough flour to make soft dough.
Turn out on lightly floured board; knead for about 10 minutes or until smooth and satiny.
Round dough into ball; place in greased bowl.
Brush dough lightly with melted butter.
Cover; let rise for about 1 hour in warm place until doubled in bulk.
Combine brown sugar, cinnamon and raisins; set aside.
Punch dough down; cover.
Let rest for 10 minutes.
Divide dough in half.
Roll 1 half out to form 12 by 9-inch rectangle.
Brush with melted butter.
Sprinkle with half the cinnamon mixture.
Roll up as for jelly roll; cut into twelve 1-inch slices.
Arrange in greased 9-inch round baking pan.
Repeat with remaining dough.
Brush rolls with melted butter; cover.
Let rise for about 45 minutes in warm place, until nearly doubled in bulk.
Bake at 375 degrees for about 25 minutes.
Invert on wire racks immediately.