Categories: breakfast

Ingredients

• 1 cup water, lukewarm
• 2 tsp sugar
• 4 1/2 tsp yeast
• 1 cup milk
• 1 Tbsp salt
• 3/4 cup sugar
• 3/4 butter
• 3 eggs
• 6 cups flour
• raisins
• nuts
• cinnamon
• brown sugar

Directions

1. Combine water and sugar in a small bowl. Sprinkle yeast over. Let sit.

2. Scald milk. Add salt, sugar and butter. Cool to lukewarm.

3. Add eggs and yeast mixture to milk. Stir.

4. Pour liquids into flour. Mix well, add up to 1 cup more flour to make slightly sticky dough, knead for 5 minutes.

5. Brush with oil, cover with damp cloth and plastic wrap.

6. Let rise till double (2 hours).

7. Punch down gently, remove dough to greased bake board, don’t add flour, roll 1/2 dough into 10×20 inches rectangle, spread with soft butter, sprinkle brown sugar and cinnamon, nuts, raisins, etc. Roll up long side, seal edges, cut into 1 1/2"" (12-16 pieces). Repeat with other half of dough. For big buns put into well-greased pans, 17×11 lasagna pan or roaster, or use smaller pans and place 1"" apart.

8. Let rise till double (2 hours)

9. Preheat oven to 350F, bake 15-20 for small pans, 25-30 mins for large roaster. Turn tins upside down on rack for 5 mins, then remove buns from pan (or maybe left in pans for transporting). Add icing if needed.

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