Cinnamon Rolls

1. 1

   Toss the flour and salt in a warm bowl to warm them up. In a medium size bowl mix the yeast and 1 tablespoon of the sugar. Pour the boiling water on top of the cold milk to make up 1 cup, then pour this over the yeast. Stir in a tablespoon of flour and whisk until you have a smooth batter. Cover with plastic wrap and let it foam up for 15-20 minutes.

2. 2

   Mix the rest of the sugar and all but 1/3 cup of the flour together and then rub the butter into it. Make a well in the center and put the egg and the yeast miture into it. Mix thoroughly, then turn out on a floured work surface and knead for 8 to 10 minutes, adding more flour as necessary, until the dough is elastic and doesn't stick to your hands, though it will still be a little tacky.

3. 3

   Wash out the bowl with hot water, dry and butter it. Put the dough in, turning to coat and cover with plastic wrap. Let rise until double.

4. 4

   Boil the sugar and water wash ingredients together for 2 to 3 minutes until syrupy. Reheat before using.

5. 5

   Turn the risen dough out onto a floured work surface. Punch it down and roll out into a 12 x 18 inch rectangle. Brush with 4 tablespoons melted butter. Sprinkle brown sugar, raisins and nuts and peel over the top. Roll up. Cut into 18 pieces. Place in buttered pans with 1/2 inch space between rolls and sides of pan. Brush with bun wash. Let raise, uncovered. Bake at 450 degrees for 10-15 minutes. Remove from pan while still hot and brush with butter, sprinkle with sugar or frost.

No additional tips available.