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1
Combine 1/4 cup milk, sugar, salt and 3 tablespoons butter in a saucepan.
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2
Heat until butter melts.
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3
Cool to 105u00b0 to 115u00b0. Dissolve yeast in warm water in a large mixing bowl.
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4
Let stand 5 minutes.
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5
Stir in milk mixture, 1 1/2 cups flour and eggs.
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6
Beat at medium speed of an electric mixer until smooth.
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7
Stir in remaining 3/4 cup flour.
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8
Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).
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9
Place in a well-greased bowl, turning to grease top.
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10
Cover and let rise in a warm place, free from drafts, 1 hour (dough will not quite double in bulk).
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11
Punch dough down.
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12
Turn dough out onto a lightly floured surface.
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13
Roll dough into a 12 x 8-inch rectangle.
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14
Spread with 2 tablespoons butter.
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15
Combine brown sugar and cinnamon.
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16
Sprinkle mixture over rectangle.
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17
Sprinkle with raisins, if desired.
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18
Roll dough jelly roll fashion, starting at long side.
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19
Pinch seam to seal (do not seal ends).
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20
Cut roll into 1-inch slices.
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21
Place slices, cut side down, in greased 8-inch square pan.
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22
Brush tops with 1 tablespoon melted butter.
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23
Using a fork, gently lift center of rolls to form a peak.
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24
Cover and let rise in a warm place, free from drafts, about 40 minutes.
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25
(Rolls will not double in bulk.) Bake at 350u00b0 for 35 minutes.
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26
Combine powdered sugar and 2 tablespoons milk, stirring well.
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27
Drizzle over warm rolls.
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28
Yields 1 dozen.
