Raisin Bread/Sticky Bun

Combine first 6 ingredients in mixer with dough hook. Mix on low for 1
minute, then medium for 8 minutes. Dough may be very soft, but should
window pane.

Put dough in a clean bowl, mist with oil spray, cover, and allow to rise
for 45 minutes, then refridgerate for 1 hour. Dough will firm up as it
cools. Remove from fridge and allow to sit at room temperature for an hour
so it's workable.

Combine the sugar and cinnamon into a cinnamon sugar

Lightly dust counter with flour and roll out into a square about 1/4 inch
thick. Sprinkle with the Cinnamon sugar, and roll up like a jelly roll.

Grease baking pan, or cover bottom with slurry for sticky buns. (If making
sticky buns, you can add walnuts and/or raisins to the top of the slurry)
Cut dough into 1 inch pieces and place into pan about 1/2 inch apart.

Mist top of buns with oil spray, cover, and allow to rise for 1 hour.
Pieces should have grown together.

Preheat oven to 350ￃﾃ￢ﾀﾚￃﾂￂﾰF . Place on sheetpan to catch overflow. Bake for
about 30 minutes.

If making sticky buns, allow to rest for 5 minutes, and then invert onto
clean platter.

FOR RAISIN BREAD
Add 2 cups of raisins during the last 2 minutes of kneading. Allow 60 - 90
minutes for rising. Dough should increase about 1.5 times. Roll and
sprinkle with cinnamon sugar as in main recipe. Pinch seam and ends
closed, and put in loaf pan to raise. Spray top with oil spray, cover and
allow to raise till doubled in size. Bake at 350ￃﾃ￢ﾀﾚￃﾂￂﾰF about 40 minutes.
Internal temperature should be 190ￃﾃ￢ﾀﾚￃﾂￂﾰF. Remove from pan, and brush top with
melted butter. Immediately roll in cinnamon sugar, or sprinkle top with
cinnamon sugar.

OPTION FOR STICKY BUNS
When rolled out, smear dough with butter before adding the cinnamon sugar