¾ cup milk
¼ cup margarine, softened
3 ¼ cups all-purpose flour
1 (.25 ounce) package deal immediately yeast
¼ cup white sugar
½ teaspoon salt
¼ cup water
1 cup brown sugar, packed
1 tablespoon floor cinnamon
½ cup margarine, softened
½ cup raisins (Optional)
Heat the milk in a small saucepan till it bubbles, then get rid of from heat. Mix in margarine; stir till melted. Let cool till lukewarm.
In a giant mixing bowl, mix two 1/4 cup flour, yeast, white sugar and salt; combine well. Add water, egg and the milk mixture; beat well. Add the closing flour, half of cup at a time, stirring nicely after every addition. When the dough has simply pulled together, flip it out onto a gently floured floor and knead till smooth, about 5 minutes.
Cover the dough with a damp fabric and let relaxation for 10 minutes. Meanwhile, in a small bowl, combine collectively brown sugar, cinnamon, softened margarine.
Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal measurement rolls and location reduce facet up in 12 gently greased muffin cups. Cover and let upward shove till doubled, about 30 minutes. Preheat oven to 375 levels F (190 levels C).
Bake in the preheated oven for 20 minutes, or till browned. Remove from muffin cups to cool. Serve heat