Cinnamon Rolls

---------- Recipe via Meal-Master (tm) v8.01

Title: Cinnamon Rolls
Categories: Breads, Breakfast
Yield: 16 servings

1 tb Yeast 1/2 c Whole wheat pastry flour
1 c Warm water (100 deg F) 2 1/2 c Unbleached flour (B)
3 tb Molasses 3 tb Butter, softened
1/3 c Dry nonfat milk 1/3 c Sugar
1 Egg, separated 1 tb Cinnamon
1 c Unbleached flour (A) 1/3 c Raisins
3 tb Butter, melted 1 Egg
1 ts Salt 1 c Cool water

Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry
milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten
egg white. Allow to rise 30-40 minutes.

Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
Cover bowl, set in warm place and let rise about 1 hour 20 minutes.

Fold in melted butter and salt. Add pastry flour and additional unbleached
flour (B), 1 cup at a time, folding in (do not stir). When dough holds
together in one piece, turn out onto floured surface. With floured hands,
knead dough, adding flour and reflouring board as needed. Knead until
smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil
top, and cover with towel. Let rise until doubled in size.

After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle
with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into
3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30
minutes.

Mix egg with water and brush over rolls. Bake at 375 degrees for 20
minutes.

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