Cinnamon Rolls

1 cup milk

1 cup sugar

1 teaspoon salt

½ stick butter

1 package yeast

1 egg

4 cups flour

Cinnamon

Raisins, optional

Scald milk. Stir in ½ cup sugar, salt and ½ cup butter. Cook to lukewarm. Dissolve yeast in ½ cup warm water. Add milk mixture, egg and ½ of the flour. Beat until smooth. Gradually stir in remaining flour. Cover and refrigerate for 2 hours. Turn dough onto floured board. Roll into a rectangle and spread with the butter. Sprinkle with cinnamon and sugar. Add raisins. Roll dough as for jelly roll. Slice (using a heavy string or doubled thread) into 2” thick rounds and bake on greased baking sheet at 375*F for 20 to 30 minutes.

Hint: Roll half the dough at a time. Remaining dough will keep in the refrigerator for 3 days.