Old Fashioned Cinnamon Rolls

1 cup milk
1/4 cup butter (4 tablespoons, half stick)
1/4 cup sugar
2 teaspoons yeast (one package)
1/4 cup warm water (105°-115°)
1 egg
1 teaspoon salt
3-1/2 cups bread flour

Filling
1/4 cup butter (4 tablespoons, half stick)
4 tablespoons brown sugar
1-1/2 teaspoons cinnamon
(optional) raisins

Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Start by scalding the milk. Scalding breaks down a protein in the whey that can keep the dough from rising as much. In a heavy-bottomed pan over medium heat, bring the milk nearly to a boil. When a film starts to form on the top, turn off the heat and skim it off with a spoon.

Add the sugar, salt, and the first half-stick of butter and stir until the sugar and butter are both melted. Set the milk/butter mixture aside to cool to room temperature.In a separate bowl, combine the yeast and warm water and stir quickly. Stir in the egg. Add the milk/butter mixture. (Make sure it's cooled down to room temperature or you'll kill the yeast.)

Add the flour and stir until the flour is all incorporated and the dough comes together in a soft, loose ball. Add a couple of tablespoons of oil (I always use extra virgin olive) to a clean bowl. Roll the dough around until it is oiled all over, then cover the bowl with plastic wrap or a wet dish towel. This will keep the dough from drying out and forming a skin, which would keep it from rising.

Put the bowl someplace warm, not hot -- inside the stove, turned off but with the light turned on is about perfect -- until the dough has doubled in volume, about an hour-and-a-half. Once the dough has risen, punch it down to deflate it.Turn the dough out onto a floured surface and knead for a few minutes, until the dough is smooth and satiny.

Roll the dough out into a rectangle about an eighth-inch thick. Soften the butter, but don't melt it. Spread it evenly onto the dough. Combine the brown sugar and cinnamon. Spread the cinnamon mixture evenly over the dough and roll it up. cut into rolls and oil a baking sheet and arrange the rolls with room in between.

Place the baking sheet in the oven -- turned off but with the light on again -- until the dough warms up and the rolls double in size. Turn the oven to 400° degrees and bake for 10-15 minutes, until they are golden brown on top. Arrange the rolls on your serving dish, and prepare the glaze. Pour it over the rolls.


Night Before Option:

Wrap the roll in plastic wrap, to keep it from drying out, and aluminum foil, to help keep the shape. Put the wrapped roll in the fridge overnight. The next morning, the cold dough will be firmer and much easier to cut. Use a knife or Dental Floss, once they're all cut, oil a baking sheet and arrange the rolls with room in between.

Place the baking sheet in the oven -- turned off but with the light on again -- until the dough warms up and the rolls double in size. (This could take 2-3 hours so plan accordingly) Then bake at 400° for 10-15 minutes, until they are golden brown on top. Arrange the rolls on your serving dish, and prepare the glaze. Pour it over the rolls.