1/2 cup (1 stick) margarine
1/2 cup sugar
1 cup scalded milk, slightly cooled
1 package (1/4 ounce) active dry yeast, dissolved in 1/4 cup warm water
4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 1/3 cup brown sugar
1/2 cup(1 stick) butter softened
1 cup brown sugar
1 cup raisins or walnuts (optional)
4 teaspoons ground cinnamon
1. In a large bowl, cream the margarine and sugar. Add the eggs and beat well. Add milk and whisk. Add yeast. Mix in flour and salt. Cover with plastic wrap and clean towel. Let rise until double in size, then pat down. Cover again, refrigerate overnight.
2. The next day, prepare topping in the baking pans. Preheat oven to 350F. In each of four pie plates, melt 2 tablespoons of the butter and 1/3 cup of the brown sugar in the oven: set aside. Divide dough into four quarters.
3. On a floured surface, pat one quarter of the dough into a long rectangle, approximately 12x 5 inches. Spread the dough with one-quarter of the butter, brown sugar, raisins or walnut, and cinnamon. Fold dough over lengthwise several times to form a long roll (roll up like jelly roll, long side). Slice the roll into 12 equal pieces, Place slices cut side up and slightly touching, in a pie pan. Repeat with remaining quarters of dough.
4. Bake for 15 to 20 minutes or until lightly browned. Line four plates with foil. Remove buns from oven and carefully turn onto the prepared plates. cool Yield 4 dozens.
NOTE: I just rolled out the dough into one large rectangle, spread with butter, brown sugar and cinnamon. then rolled up like a jelly roll. Then cut in half, and piece in half until all was cut about the same size.
NOTE: I had to add more flour to the recipe, then what it calls for, about 2 cups more to make a soft dough, before putting in refrigerate.
This recipe comes from : Mouth Watering 500 Treasured Country Recipes from Martha Storey & Friends