Recipe - Spiny Lobster Risotto

One fourth cup Milk
One fourth cup Sugar
One half teaspoon Salt
3 tablespoon Butter or margarine
1 pack Dry yeast
One fourth cup Warm water 105° to 115°
2 One fourth cup Allpurpose flour; divided
1 Egg
2 tablespoon Butter or margarine;
softened
One fourth cup Firmly packed brown sugar
One half teaspoon Ground cinnamon
One half cup Raisins; optional
1 tablespoon Butter or margarine; melted
1 cup Sifted powdered sugar
2 tablespoon Milk

Combine One fourth cup milk, sugar, salt, and 3 tablespoons butter in a saucepan;
heat until butter melts. Cool to 105° to 115°.

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Stir in milk mixture, 1 One half cups flour, and egg; beat at medium speed of an
electric mixer until smooth. Stir in remaining Three fourths cup flour.

Turn dough out onto a lightly floured surface, and knead until smooth and
elastic (about 8 minutes). Place in a wellgreased bowl, turning to grease
top. Cover and let rise in a warm place (85°), free from drafts, 1 hour
(dough will not quite double in built).

Punch dough down; turn dough out onto a lightly floured surface. Roll dough
into a 12 x 8inch rectangle; spread with 2 tablespoons butter. Combine
brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with
raisins, if desired. Roll dough jellyroll fashion, starting at long side.
Pinch seam to seal (do not seal ends). Cut roll into 1inch slices; place
slices, cut side down, in greased 8inch square pan. Brush tops with 1
tablespoon melted butter. Using a fork, gently lift center of rolls to form
a peak.

Cover and let rise in a warm place, free from drafts, about 40 minutes
(rolls will not double in bulk). Bake at 350°F for 35 minutes. Combine
powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm
rolls.

Yield: 1 dozen.

Blueberry Cinnamon Rolls: Sprinkle with One half cup fresh or frozen blueberries
instead of raisins.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on Apr 13,
1998