1/3 cup active dry yeast
1 1/2 cups warm water
3lb 10oz all-purpose or bread flour
1 1/3 cups instant nonfat dry milk
1 cup sugar
2 tbsp salt
3/4 cup oil
2 1/2 cups water
1/4 cup cinnamon
3/4 cup brown sugar
1tbsp vegetable oil
2 cups raisins
1 tbsp butter (optional)
Dissolve the dry yeast in the warm water and let stand for 4-5 minutes.
Place the flour, dry milk, sugar and salt in a mixing bowl and, using a dough attachment, mix on a low speed for 2 minutes.
Add the oil and blend on a low speed for another 2 minutes.
Add the water and mix on low for a minute.
Add the dissolved yeast and mix on low for 2 minutes, then knead the dough on a meadium speed for 8 minutes or until the dough is smooth and elastic.
Place in a warm area to rise for 45-60 minutes.
Place the dough on a lightly floured surface and divide into 3 equal balls.
Combine the cinnamon and brown sugar and set aside.
Roll each ball of dough into a rectangle approx. 25″ x 10″ (1/4″ thick). Lightly brush each rectangle with oil and sprinkle approx. 1/2 cup cinnamon-sugar mixture over each rectangle. Sprinkle the raisins evenly over each rectangle.
Roll each rectangle onto its long side and cut into 25 pieces (approx 1″ thick). Place on lightly oiled baking sheets and leave to stand in a warm place until doubled in size (approx. 30-50 mins)
Bake in the oven at 400F for 18 to 20 minutes, until lightly browned.
Optional: Brush lightly with meted butter while warm.
For best results, have all ingredients and utensils at room temperature before starting.