Cinnamon Rolls II

Ingredients

 * 4 cups of white flour
 * 2 rounded tablespoons of yeast
 * ½ teaspoon of salt
 * 1 cup of milk
 * ½ cup of sugar
 * ⅓ cup of melted butter or margarine
 * 2 eggs
 * 3 tablespoons of melted butter or margarine
 * ½ cup of sugar
 * 3 tablespoons of ground cinnamon
 * ¾ cup of raisins (optional)

Directions

 * 1) Combine 2 cups of flour, the yeast and the salt.
 * 2) Warm the milk and dissolve the ½ cup of sugar in it.
 * 3) Add the milk, ⅓ cup of melted butter and the eggs to the flour mixture.
 * 4) Beat with a spoon for about three minutes.
 * 5) Stir in the remaining 2 cups of flour.
 * 6) Knead the dough on a lightly floured surface for 6–8 minutes, until the dough is smooth and elastic.
 * 7) Shape into a ball.
 * 8) Place in a lightly greased bowl. Turn once. Cover. Let rise in a warm place until double in size (about 1 hour).
 * 9) Punch dough down.
 * 10) Divide into three equal portions. Cover and let rest for 10 minutes.
 * 11) On a lightly floured surface, roll a portion of the dough into a 12" x 8" rectangle.
 * 12) Spread over it 1 tablespoon of melted butter.
 * 13) In a bowl on the side, mix the ½ cup of sugar with the ground cinnamon.
 * 14) Sprinkle a third of the cinnamon sugar over the dough.
 * 15) Sprinkle on a third of the raisins (optional).
 * 16) Roll up the dough from one of the long sides (it should now be a "log" shape)
 * 17) Slice the dough into 10 – 12 pieces.
 * 18) Place the rolls, swirl side up, in a baking pan or on a baking sheet, right next to each other.
 * 19) Cover and let rise until nearly double in size (about 30 minutes).
 * 20) Repeat with the two other portions of dough.
 * 21) Bake in a 350 degree oven for about 20 – 25 minutes or until cooked and lightly browned on the bottoms.