Christmas Morning Cinnamon Rolls

​

In a large mixing bowl stir together 1 1/2 cups of the flour and yeast; set aside.

In a small saucepan heat milk, 1/3 cup margarine or butter, sugar, and salt till warm (120 degree F. to 130 degree F.) and margarine or butter is almost melted.

Add to flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.

Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place till double (1 to 1 1/2 hours).

Punch dough down. Turn dough onto a floured surface. Cover; let rest 10 minutes. Roll dough to an 18x10-inch rectangle.

Spread with softened margarine or butter.

Combine brown sugar and cinnamon; sprinkle onto dough. Top with raisins and chopped nuts.

Tightly roll up, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut dough crosswise into 12 slices. Arrange slices, cut sides down, in a greased 13x9x2-inch baking pan. Cover and let rise, till nearly double (about 30 to 40 minutes).

Or, skip the second rising and cover with oiled waxed paper, then with plastic wrap. Chill in the refrigerator for 2 to 24* hours.

* To bake, let stand for 20 minutes at room temperature. Uncover and puncture any surface bubbles with a greased wooden toothpick.

Brush dough with half-and-half or light cream. Bake in a 350 degree F. oven for 25 to 30 minutes or till golden. Invert rolls onto a wire rack or serving platter. Cool slightly. Makes 12 rolls.