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Printable version Printable version with picture
Source : Betty Crocker
Ingredient- 2 cups of Bisquick mix
- ½ cup of dry raisins
- ½ cup of sour cream
- 3 tbsp of milk
- 2 tbsp of margarine or softened butter
- ¼ cup of brown sugar, packed
- ¼ cup of finely minced nuts
- 2 tbsp of wheat germ, if desired
- ½ tsp of ground cinnamon
- 2 tbsp of margarine or melted butter
- Granulated sugar for sprinkling
Directions- Heat the oven to 400 F. Generously grease the 12-cup (2-1/2x 1-1/4 inch) muffin mould.
- Mix the dough, dry raisins, sour cream, and milk by beating vigorously. Form a dough ball and place delicately on a surface covered by a clean, powdered cloth. Knead 10 times. Spread the dough in a rectangle 12x10 inches. Coat the rectangle with 2 tbsp of softened margarine.
- Mix the brown sugar, nuts, wheat germ, and cinnamon and sprinkle on the dough. Roll the dough tightly, starting with the 12 inch side. Seal by pinching the ends of the dough roll.
- Cut the roll in 12 slices. Place a slice (cut side on the bottom) in each cup of the muffin mould.
- Skim the top of the melted margarine and sprinkle with granulated sugar. Cook in the oven for about 15 minutes or until the rolls are golden
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