Cinnamon Buns (The Famous Dutch Sticky Buns)
1 cp scalded milk
1/2 cp chopped raisins
2 tbsp currants
1/2 tsp cinnamon
2 tbsp finely chopped citron
1/2 yeast cake dissolved in 1/4 cp warm water
3 cps flour
1/2 tsp salt
3 tbsp butter
1 - Dissolve yeast in warm water and add to the milk which has been allowed to become lukewarm.
2 - Add sugar (about 3 tbsp), salt and flour, and knead thouroughly until it bedcoes a soft dough.
3 - Place dough in a buttered bowl and butter the top of the dough.
4 - Cover bowl and put in a warm place.
5 - Permit it to stand until the dough becomes 3 times its original size.
6 - Roll until it is one fourth of an inch in thickness, brish with butter, and spread with the raisins, currants, citron, brown sugar, and cinnamon.
7 - Roll as a jelly roll and cut into slices 3/4 of an inch thick.
8 - Place the slices in buttered pans, spread well with brown wugar, and bake in a hot oven (400 degrees F.) about 7 minutes.