flour, salt and sugar and sprinkle over the yeast. Mix the oil, egg,
milk and water and add to the flour. Mix to a dough, then knead until
smooth. Leave to rise until doubled in size and then knock it back
again. Roll out the dough into a large rectangle and cut in half
vertically. Spread over the soft butter, reserving 1 tbsp for brushing.
Mix the sugar and cinnamon and sprinkle over the top. Dot with the
raisins. Roll each piece into a long Swiss roll shape, to enclose the
filling. Cut into 1 inch slices, arrange flat on a greased baking sheet
and brush with the remaining butter. Leave to prove again for about 30
minutes. Preheat the oven to 200C / 400F / Gas 6 and bake the cinnamon
rolls for about 20 minutes. Leave to cool on a wire rack. Serve fresh
for breakfast or tea, with extra butter if liked.