Instructions: Small loaf:
1/4 C milk
1/4 C water
1 egg
1 tsp salt
3 Tbsp butter or margarine
1/4 C sugar
2 C all-purpose flour
1 1/2 tsp active dry yeast
Glaze:
3 Tbsp melted butter or margarine
1/3 C brown sugar
Filling:
1 Tbsp melted butter or margarine
1 Tbsp granulated sugar
1 1/2 tsp ground cinnamon
1 Tbsp brown sugar
1/3 C raisins, optional

Place dough ingredients in bread pan, select Dough setting, and press Start.

When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board.

For the Small Recipe:
Pour the melted butter for the glaze into one 9" round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into an 8x14" rectangle.

For the Medium Recipe:
Pour the melted butter for the glaze into one 9x13x2" pan or two 8 or 9" round or square cake pans; sprinkle with brown sugar. With a rolling pin, roll dough into a 9x18" rectangle.

For the Large Recipe:
Pour the melted butter for the glaze into two 9" round or square cake pans; sprinkle with brown sugar. Divide dough in half. With a rolling pin, roll each ball of dough into an 8x14" rectangle.

For the filling:
Brush the melted butter on the dough. In a small bowl, combine the granulated sugar, cinnamon, brown sugar, and raisins; sprinkle over dough. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2" sections. Slide a 12" piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls cut side up in prepared pan(s), flattening them slightly.* Cover and let rise in a warm oven 30 - 45 min until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 min, then turn it off, and place covered dough in oven to rise. Remove pan(s) from oven to preheat.)

Preheat oven to 350F. Bake for 25 - 30 min until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm.

*The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes.

Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls

Bake Cycle: Dough

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