Apr 10 2011
1 package dry active yeast $0.33
3/4 cup warm water (about 110 degrees Fahrenheit)
1/4 cup white sugar $0.05
3/4 teaspoon salt $0.01
1 egg, room temperature $0.17
2 1/2 cups bread flour $0.55
1/4 cup butter, softened $0.22
2 tablespoons ground cinnamon $0.90
1/2 cup brown sugar $0.10
1 cup raisins, soaked in boiling water for 30 seconds and drained $0.95
Total Cost $3.28
1.) In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.) In a large bowl, combine the yeast mixture with the sugar, salt, egg, and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
3.) Lightly grease an 8 x 8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4″ thick rectangle. Smear the dough with butter and sprinkle with cinnamon, brown sugar, and raisins. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.
4.) Cover pan with plastic wrap and refrigerate overnight or cover and let sit at room temperature until doubled in volume, about 45 minutes.
5.) Preheat oven to 400 degrees Fahrenheit. Bake rolls until golden brown, about 20 minutes.
6.) Serve and enjoy!