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To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add ½ cup warm milk, organic sugar, ¼ cup butter, 1 teaspoon vanilla, salt and egg; stir with a wooden spoon until combined (batter will not be completely smooth.)
Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15x10-inch rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a ½-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.
Unwrap roll, and cut into 20 (1/2-inch) slices. Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour and 15 minutes or until doubled in size.
Preheat oven to 350 degrees.
Uncover dough. Bake at 350 degrees for 20 minutes or until rolls are golden brown.
To prepare glaze, combine powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla, stirring well with a whisk. Drizzle glaze over warm rolls.
Yield: 20 servings (serving size: 1 roll)
200 calories (18% from fat); 4g fat (2.3g saturated fat, 1.1g mono fat, 0.3g poly); 3.2g protein; 38.3g carbohydrate; 1.1g fiber; 20mg cholesterol; 1.5mg iron; 134mg sodium; 28mg calcium |
