DOUGHS

Cinnamon-Raisin Rolls

Cinnamon-Raisin Swirl Loaf

Bread Sticks

CINNAMON-RAISIN ROLLS

Prepare Butter-Rich Roll & Bread Dough.

1.Turn dough onto lightly floured board. Divide dough in half.

2.Roll each half into a 8 X 9 inch rectangle. Spread surface with 1/4 cup butter, thinly sliced.

3.Sprinkle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough.

4.Start with 8-inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in (8) 1-inch pieces.

5.Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel; allow to rise in warm place until doubled, about 40 minutes.

6.Bake at 375 degrees 10 to 15 minutes. Makes 16 rolls.

BREAD STICKS

Prepare Butter-Rich Roll & Bread Dough.

1.Turn dough onto a lightly floured board and shape dough into a ball, divide into 32 equal pieces for 16-inch sticks. Roll each piece of dough into thin 16-inch ropes. Arrange ropes about 1-inch apart on oiled baking sheet.

Allow to rise 30 minutes.

2.Brush with 1 beaten egg white and 1 Tablespoon water. Sprinkle with poppy or sesame seeds or coarse salt if desired.

3.Bake at 400 degrees 10 to 15 minutes.

CINNAMON-RAISIN SWIRL LOAF

Prepare Butter-Rich Roll & Bread Dough.

1.On a lightly floured surface, roll a quarter of the dough into a 8 X 5 inch rectangle. Melt 2 tablespoon butter or margarine. Brush over dough.

2.Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup raisins over dough.

3.Beginning with long side of dough, roll up jelly-roll style. Seal ends by pinching edges of dough together with fingertips.

4.Place dough in a greased 5 -1/2 X 3 inch loaf pan or on a large baking sheet.

5.Allow to stand 15 minutes. Repeat using remaining dough if desired.

6.Bake at 375 degrees 30 to 40 minutes or until golden brown.

7.When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 Tablespoon milk.

Makes 4 loaves.

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