Grilled Cinnamon Buns
(1)in one quart sauce pan heat milk until bubbles appear around edge of pan. Remove from heat. Set aside 2 tablespoons sugar. Stir remaining sugar and salt into milk. Set aside to cool to 115 degrees. In small bowl, sprinkle yeast over water, set aside to soften. (2) in large bowl, combine 5 cups flour, cooled milk mixture, yeast mixture, 1/4 cup softened butter and egg. Stir with wooden spoon until soft dough forms. (3) sprinkle board or counter top with remaining flour. Turn dough onto floured board and knead until smooth and elastic, about 3 minutes. (4) wash,dry and lightly oil mixing bowl. Place dough in bowl and turn to bring oiled side up. Cover loosely with clean cloth and let rise in warm place, away from drafts, until double in size, about 40 minutes. (5) meanwhile in small bowl combine 3 tablespoons of remaining softened butter, brown sugar, 1/2 teaspoon cinnamon and corn syrup. Divide into 14 4 1/2 inch wide custard cups. Combine nuts and 1/2 cup raisins and divide among cups. Stir remaining 1 teaspoon cinnamon into 2 tablespoons of sugar. (6) divide dough in half. Roll out 1/2 of dough to 10 by 16 inch rectangle. Spread with 1/2 of butter, sprinkle with cinnamon sugar mixture and two tablespoons of raisins. From short end, roll up jelly roll fashion. Cut crosswise into 7 pieces. Place in prepared cups. Repeat with remaining dough. (7) cover buns loosely with clean cloth and set aside in warm place away from drafts, until double in size, about 50 to 60 minutes. (8) heat oven to 350 degrees. Set custard cups on baking sheets. Bake buns 25 minutes or until nicely browned. Immediately invert onto lightly oiled tray. Cool completely. (9) to serve, split bun in half horizontally. In large skillet, grill or sandwich grill ,melt 1 teaspoon of butter, place buns 4 halves at a time cut side down in skillet. Weight with oiled sandwich press or heat proof plate. Saute until golden brown. Serve immediately.