Cinnamon Rolls Recipe

Title: Cinnamon Rolls
  Categories: Breads, Breakfast
       Yield: 16 servings
  
       1 tb Yeast                             1/2 c  Whole wheat pastry flour
       1 c  Warm water (100 deg F)          2 1/2 c  Unbleached flour (B)
       3 tb Molasses                            3 tb Butter, softened
     1/3 c  Dry nonfat milk                   1/3 c  Sugar
       1    Egg, separated                      1 tb Cinnamon
       1 c  Unbleached flour (A)              1/3 c  Raisins
       3 tb Butter, melted                      1    Egg
       1 ts Salt                                1 c  Cool water
  
   Sprinkle yeast over warm water; stir to dissolve.  Add molasses, then dry
   milk.  Let rise 10 minutes.  Fold in beaten egg yolk, followed by beaten
   egg white. Allow to rise 30-40 minutes.
   
   Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
   Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
   
   Fold in melted butter and salt.  Add pastry flour and additional unbleached
   flour (B), 1 cup at a time, folding in (do not stir).  When dough holds
   together in one piece, turn out onto floured surface.  With floured hands,
   knead dough, adding flour and reflouring board as needed.  Knead until
   smooth and somewhat shiny.  Place dough in oiled bowl, roll dough to oil
   top, and cover with towel. Let rise until doubled 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 soft butter.  Sprinkle
   with sugar, cinnamon and raisins.  Roll up (crimp edges to roll).  Cut into
   3/4" sections.  Lay rolls flat on oiled cookie sheets and let rise 30
   minutes.
   
   Mix egg with water and brush over rolls.  Bake at 375 degrees for 20
   minutes.
  
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