Vinnie's Raisin-Cinnamon Rolls

This recipe has been modified from one that appears in 'Better Homes and Gardens New Cook Book' (pub 1969)

Ingredients

1 Package ¼oz (7g) active dry yeast ½ cup (240mL) Dark Brown cane sugar

¼ cup (60mL) warm water                       

¼ lb (114g) melted Butter
1 cup (240mL) scalded milk ¼ cup (114g) ground cinnamon
¼ cup (114g) white sugar ½ cup (228g) raisins
¼ cup (114g) vegetable shortening
1 teaspoon salt
3 ½ cups (1590g) Flour*
1 large or jumbo egg

* I use 2½ cup of King Arthur unbleached white flour and 1 cup of King Arthur whole wheat flour.

Preparation

Soften yeast in warm water

In a bowl combine hot scalded Milk, White Sugar, Shortening, and Salt. Allow these ingredients to dissolve and then to cool to lukewarm.

Add 1½ cups of (white) Flour and mix well. Add the Yeast and Egg and mix well. Gradually, add the remaining Flour to make a dough. Place the dough into a greased bowl. Cover with a moist towel and let rise for 1½ to 2 hours.

Turn the dough out onto a lightly floured surface. Use a rolling pin flatten the dough to make your desired shape and thickness. Spread the Brown Sugar, Raisins, Cinnamon and finally melted Butter over the flattened dough. Carefully roll the dough lengthwise into 1 long roll. Cut into 1 inch (2.5cm) pieces. Place each piece cut side down onto a greased baking pan. Leave enough room for expansion. A number of baking pans will be needed.

Place the baking pans into the oven. Let rise for another 30 to 40 minutes.

Bake in the oven for 35 minutes at 375oF (174oC). Remove from pan immediately.