Cinnamon Rolls

Makes 24 rolls

• 5 1/2 - 6 cups flour
• 2 packages yeasts (2 Tbsp.)
• 1/2 cup sugar
• 1 1/2 tsp. salt
• 1 cup milk
• 1 cup water
• 1/4 cup butter
• 2 eggs
• 1/3 cup butter, melted
• 3/4 cup sugar
• 1 1/2 tsp. cinnamon
• 1 cup raisins (optional)

1. Pre-heat over to 375 degrees. In large bowl, combine 2 cups flour, yeast, 1/2 cup sugar and salt. Mix well.
2. In saucepan, heat milk, water, butter until warm. Add to flour mixture. Add eggs. Mix until moistened, then beat 3 minutes at medium speed. By hand, gradually stir in enough remianing flour to make a sof dough. Knead on floured surface until smooth and elastic, about 5 minutes.
3. Place in greased bowl, turning to grease top. Cover; let raise in warm place until light and double in size, about 1 hour. Punch down. Divide into 2 parts. On lightly floured surface, roll or pat each half into a 12X9 inch rectangle. Brush each part with melted butter.
4. Combine 3/4 cup sugar and cinnamon. Sprinkle over buttered surface. Add raisins (if desired). Starting with 12-inch side, roll up tightly, pressing dough into a roll with each turn. Pinch edges to seal. Cut each roll into 12 pieces.
5. Place cut side down in greased 13X9 inch pans. Cover; let raise in warm place until almost doubled, about 30 minutes.
6. Bake at 373 degrees for 20 minutes or until golden brown. Combine glaze ingredients; blend until smooth. Drizzle over hot rolls. Serve warm.