Overnight Cinnamon Rolls


4 1/2 c. unsifted flour
1 tsp. salt
3/4 c. milk
1/2 c. butter
1/4 c. melted margarine
2 tbsp. cinnamon, as desired
Dash cloves
1/3 c. sugar
2 pkg. dry yeast
1/2 c. water
2 eggs
1 c. water
1 c. raisons

Combine 1 cup flour, 1/3 cup sugar, salt and yeast. Heat milk, water, 1/2 cup butter over low heat to 120-130 degrees. Add dry ingredients, beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour and eggs. Beat at high speed 2 minutes. Add enough flour to make a stiff batter. Cover tightly, refrigerate 2 hours to 48 hours. Divide into 3 portions. Turn onto floured board. Roll into three 9 x 13 inch rectangles. Brush with melted butter. Combine 1 cup sugar, cinnamon and cloves. Sprinkle with raisons over dough. Roll up from short ends, seal seams. Cut in 1 inch slices. Place in greased 8 inch pans. Cover, let rise until double about 45 minutes. Bake at 375 degrees for 20-25 minutes. Check at 15 minutes.




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