A delicious bun that is wonderful served for Easter morning breakfast or brunch.
BUNS
2 (¼-ounce) envelopes active dry yeast
½ cup warm water
1 cup warm milk
½ cup (1 stick) butter, softened
½ cup granulated sugar
½ teaspoon salt
3 large eggs
1½ teaspoons vanilla extract
5 cups all-purpose flour
1½ teaspoons ground cinnamon
1 cup raisins
SUGAR GLAZE
1 cup confectioners’ sugar
1½ tablespoons milk
½ teaspoon vanilla extract
For the buns: in a large mixing bowl combine the yeast and warm water. Let the mixture stand for 5 minutes. Add the warm milk, butter, granulated sugar, salt, eggs, and vanilla extract. Using an electric mixer, beat at medium speed until blended.
In a small bowl combine the flour and cinnamon. Gradually add this to the yeast mixture, beating at medium speed for 2 minutes. Stir in the raisins. Place the dough in a well-greased bowl, turning to grease the top. Cover the bowl and allow the dough to rise in a warm place free from drafts for 2 hours or until doubled in bulk. Punch the dough down. Cover and let rise again for 30 minutes.
Turn the dough out onto a well-floured surface. Roll it to a ½-inch thickness. Cut rolls with a 2-inch round cutter. Place in a lightly greased 10 × 15-inch jellyroll pan. Cover and let rise in a warm place for 45 minutes or until doubled in bulk.
Preheat the oven to 350°. Bake the rolls, uncovered, for 20 to 25 minutes or until lightly browned.
While the rolls are baking, prepare the sugar glaze. In a small mixing bowl whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Remove the rolls from the oven and allow them to cool for 10 minutes. Pipe each roll with the sugar glaze in an “X” shape.
YIELD: 4 DOZEN BUNS
Preheat your cookie sheet, muffin tins, or cake pans when baking. You get better results.
