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1
Sprinkle yeast over water in large bowl of electric mixer.
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2
Add 1 tablespoon of the sugar.
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3
Let stand until yeast is foamy (about 5 minutes).
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4
Add remaining sugar, milk and salt to bowl and stir.
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5
Add 3 cups of the flour.
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6
Mix to blend at medium speed until smooth and elastic, about 5 minutes.
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7
Beat in whole egg to incorporate.
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8
Stir in remaining flour and knead with dough hook until satiny and smooth, 12 to 15 minutes.
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9
You may need to stop mixer and push down dough as it rises above hook.
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10
Turn dough in a greased bowl.
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11
Cover with plastic wrap and a towel and let rise in a warm place about 1 1/2 hours, until it doubles in bulk.
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12
Punch dough down.
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13
Cover with inverted bowl and let rest another 10 minutes.
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14
Roll dough out on a lightly floured surface into a 14 x 18-inch rectangle.
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15
Spread evenly with 4 tablespoons butter and sprinkle with cinnamon sugar.
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16
Sprinkle evenly with raisins or currants.
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17
Starting from an 18-inch side, roll dough jelly-roll fashion; moisten along edge and pinch to seal.
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18
Cut roll into 16 equal pieces.
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19
Arrange slices, cut sides down, in a 9 x 13-inch baking pan sprayed well with cooking spray.
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20
Cover lightly with plastic wrap and let rise until doubled in bulk, about 45 minutes to 1 hour.
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21
Preheat oven to 375 F. Brush egg white lightly over rolls.
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22
Bake until lightly browned, 25 to 30 minutes.
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23
Serve warm.
