Instructions: Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts. Cool to 105 to 115 .

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.

Stir in milk mixture, 1 1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 ), free from drafts, 1 hour

(dough will not quite double in built).

Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with raisins, if desired. Roll dough jellyroll fashion, starting at long side.

Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.

Cover and let rise in a warm place, free from drafts, about 40 minutes

(rolls will not double in bulk). Bake at 350 F for 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls.

Yield: 1 dozen.

Blueberry Cinnamon Rolls: Sprinkle with 1/2 cup fresh or frozen blueberries instead of raisins.

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