- 2 packages of dry active yeast
- ½ cup water
- 8 cups flour
- 2 cups milk
- 2 eggs
- ½ cup sugar
- ½ cup butter
- 2 teaspoons salt
- Dissolve yeast and sugar in hot water. Allow to stand and work while you gather the rest of the ingredients.
- In a small pan, heat milk, butter and salt. When warmed, add to the yeast mixture and mix well. Add 1 ½ cup flour, and beat well. If using an electric mixer, beat 2 minutes, but I usually use a wooden spoon and mix it that way. Add eggs, again mixing very well either using an electric mixer for 2 minutes or a wooden spoon. Begin adding the rest of the flour until you get a nice soft dough. Turn out on a floured board and knead until smooth and elastic for 8 to 10 minutes.
- Place in greased bowl turning to grease all sides. Cover and let rise in a warm, draft free place until doubled. This will take 1 to 1 ½ hours. Punch dough down and divide in half.
- Roll one half of the dough into a rectangle into a 12 x 8 inch rectangle. Brush with 2 tablespoons very soft butter. Prepare filling.
- 1 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 1 cup raisins (optional)
- 1 cup chopped walnuts (optional)
- Sprinkle half of the filling over the dough. Roll up from long long end. Seal edges firmly. Cut into 12 pieces, 1 inch each. Place in a greased 13x9x2 inch baking pan. Cover pans and let rise until doubled in bulk, about an hour.
- Repeat procedure with other half of dough.
- Bake in a moderate oven of 350 for 20 to 25 minutes or until golden brown. Remove from pan and cool on wire rack.
- While rolls are still slightly warm, pour glaze over top.
- 1 cup confectioner's sugar
- 1 to 2 tablespoons milk
- ¼ teaspoon vanilla
- Drizzle over the top.
Best enjoyed fresh and warm from the oven. If you are short on time, you can use frozen bread dough. Just thaw, roll it out, butter it, sprinkle with filling, allow to rise then bake.