Cinnamon Raisin Swirl Buns

Makes 24 four-inch rolls

INGREDIENTS

Rolls

• ½ cup warm water (110 degrees F)
• 2 tablespoons yeast
• 1 teaspoon granulated sugar
• ½ cup whole milk
• ½ cup unsalted butter, cut into cubes
• ½ cup granulated sugar
• 4 ½ cups all-purpose flour
• 3 eggs + 1 egg, beaten

INSTRUCTIONS

1. Prepare Dough – In a small bowl combine ½ cup warm water (110 degrees) with 1 teaspoon of granulated sugar. Sprinkle yeast over top of mixture and allow to activate for around 5 minutes or until yeast begins to bubble.

   In the meantime, combine milk, butter and ½ cup granulated sugar in a  medium saucepan over low heat. Heat until warmed through but not boiling. Set aside and allow to cool to room temperature.

   In the bowl of a stand mixer fitted with a dough hook, combine yeast mixture with milk mixture. Add 1 cup of flour and 3 beaten eggs. Combine. Gradually add 3 ½ cups of flour mixing after each addition. You should have a soft dough. Add more flour if needed.

   Transfer dough to a lightly floured surface. Knead the dough for 3 minutes or until you have a smooth ball of dough. If the dough is too sticky add a small amount of flour. Transfer the dough to a lightly greased bowl, cover loosely with a towel or plastic wrap and allow to rise for around an hour or until doubled. 

2. Form buns– Punch down dough and knead. Allow to rest for 30 minutes. Knead once more until smooth. Cut dough ball in half. Roll each dough ball into a large rectangle on a very large floured surface. Spread the surface of each rectangle with a 1/4 cup of softened butter. Sprinkle each with 1/4 cup brown sugar, 2 tablespoons of cinnamon and 1/4 cup raisins. Roll up the rectangles like a jelly roll. Cut each roll into 12 equal pieces.
   Place buns into two greased 9-inch baking pans. Cover with a tea towel or plastic wrap and allow to rise in a warm spot until doubled in size, approximately one-hour.