Recipe - 90 Minute Cinnamon Rolls

3 One fourth cup Allpurpose flour; divided
1 Envelope fleischmann's
quick rise instant yeast
One fourth cup Sugar
One half teaspoon Salt
Three fourths cup Milk
One fourth cup Water
One fourth cup Margarine
1 Egg
1 cup Firmly brown sugar
1 tablespoon Cinnamon
One half cup Margarine; softened
One half cup Raisins; optional

From: JMILES@vm.ucs.UAlberta.CA

Date: Thu, 30 Sep 1993 14:37:30 0600

SET aside 1 cup all purpose flour from total amount. MIX remaining flour,
yeast, sugar, and salt in large bowl. HEAT milk, water, and One fourth cup
margarine until hot to touch, 125F130F. STIR hot liquid into dry
ingredients. MIX in egg. MIX in enough reserve flour to make a soft dough,
that does not stick to the bowl. TURN out onto floured board and knead
5mins. COVER dough and let 10mins MIX brown sugar, cinniamon, & margarine
together. ROLL dough into 12x9inch rectangle. SPREAD with cinnamon
mixture. Sprinkle with raisins. ROLL up from long side, jellyroll style;
pinch to seal the seam. CUT into 12 equal slices with a sharp knife. PLACE
cut side up in large greased muffin cups; place on baking sheet over a
shallow pan halffilled with boiling water. COVER dough and let rise 20
mins. BAKE at 375F for 20mins or until browned. Remove from muffin cups to
cool. Serve warm makes 12 buns.

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