Brandied Cinnamon Rolls

1 1/4 cups milk, warmed to 80 degrees

1 egg, at room temperature, beaten

3 1/2 cups all-purpose or bread flour

1/4 cup granulated sugar

1/2 teaspoon salt

1 envelope fast-rising dry yeast for bread machines (1/4 ounce or 2 1/4 teaspoons)

1/2 cup butter, at room temperature (1 stick; divided; use butter only)

Ground cinnamon (about 2 to 3 tablespoons)

2/3 cup firmly packed light brown sugar

About 1/2 cup golden raisins soaked in about 1/3 cup brandy or rum to plump; reserve liquid after draining raisins (see note)

About 1/2 cup chopped walnuts or pecans

Powdered sugar to make icing

Put milk, egg, flour, sugar, salt, yeast and 1/2 stick butter, cut in pieces, into bread machine in order specified by manufacturer. Set machine to "dough" setting.

When dough is finished with first rising, dust counter or bread board lightly with flour, then roll dough out to approximately 18 by 12 inches.

Melt remaining 1/2 stick butter in microwave oven and spread thinly over dough with pastry brush (reserve any remaining butter for icing); liberally sprinkle buttered dough with cinnamon, then scatter brown sugar, drained soaked raisins and nuts over cinnamon.

Roll up dough from long side; cut long roll in half, then each half into 6 pieces. Grease or butter 9-by-13-inch glass or ceramic pan and place rolls on their sliced sides. Let rise again in warm spot, covered and free from drafts, about 50 minutes.

After they rise, preheat oven to 350 degrees. Bake rolls until pale golden brown, about 25 minutes. Let pan cool about 15 minutes on wire rack.

In small bowl, mix together remaining melted butter, enough powdered sugar to thicken and enough reserved brandy or rum and/or milk to create icing that will drizzle off the end of teaspoon. Drizzle rolls with icing. Serve warm.

To make without bread machine: Warm milk to 120 to 130 degrees. Put 2 1/2 cups flour, the sugar, salt, yeast and 1/4 cup butter in a large mixing bowl. Add the warmed milk and beat with the flat beater of an electric mixer to incorporate all the ingredients. Mix in egg. Change beater to dough hook and add the remaining 1 cup flour and mix about 6 to 8 minutes or until the dough comes away from the bowl and is no longer sticky. You may need to add another couple of tablespoons of flour if dough is too sticky. If you do not have a heavy-duty mixer, knead the dough until it is smooth and satiny and forms a ball. Cover and place in a warm area (80 degrees is ideal) and let rise about 30 to 45 minutes or until doubled in bulk. Then proceed to form the rolls as directed above.

Note: Put raisins in rum and microwave 30 seconds on high before you begin the recipe to give them time to plump.