90 Minute Cinnamon Buns
yeast, active dry
Set aside 1 cup flour.
Mix remaining flour, yeast, sugar and salt in a large bowl.
Heat milk, water and ¼ cup butter to 105 to 115 F.
Stir liquids into flour mix, stir to blend completely.
Add the egg.
Add enough of the reserved flour to make a soft dough that does not stick to the bowl.
Turn out onto a floured surface and knead 5 times.
Cover dough and let rest 10 minutes.
Mix brown sugar, cinnamon and butter together (amounts can be increased up to 1½ times given for extra sticky buns).
Gently roll dough into a 12x9 rectangle.
Spread with cinnamon mixture and sprinkle with raisins if desired.
Roll up from long side and pinch to seal the seam.
Cut into 12 equal slices with a sharp knife.
Place cut side up in greased muffin tins.
Place muffin pan on a baking sheet on top of a large shallow pan half filled with boiling water.
Cover dough and let rise for 20 minutes.
Bake at 375℉ (190℃). for 20 minutes or until browned. Remove from muffin tins immediately to cool.