A cinnamon roll is a sweet roll typically served as a breakfast pastry or dessert. It is usually served with a cream cheese frosting.
Sprinkle yeast over warm water; stir to dissolve.
Add molasses, thendry milk.
Let rise 10 minutes.
Fold in beaten egg yolk, followed bybeaten egg white.
Allow to rise 30-40 minutes.
Stir in first of the unbleached flour (A) until blended; beat 10minutes.
Cover bowl, set in warm place and let rise about 1 hour 20minutes.
Fold in melted butter and salt.
Add pastry flour and additionalunbleached flour (B), 1 cup at a time, folding in (do not stir).
Whendough holds together in one piece, turn out onto floured surface.
With floured hands, knead dough, adding flour and reflouring board asneeded.
Knead until smooth and somewhat shiny.
Place dough in oiledbowl, roll dough to oil top, and cover with towel.
Let rise untildoubled in size.
After dough has risen, roll out to 12 x 14 (if making 16 rolls;figure 3/4 x 14 for each roll when scaling).
Spread with softbutter.
Sprinkle with sugar, cinnamon and raisins.
Roll up (crimpedges to roll).
Cut into 3/4 sections.
Lay rolls flat on oiledcookie sheets and let rise 30 minutes.
Mix egg with water and brush over rolls.
Bake at 375 degrees for 20minutes.
Makes 16 rolls .