You will need:
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Heat the milk in a small saucepan until it bubbles, then remove from heat.
Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.
Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. It is the heat that causes the yeast to wake up and start raising.
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Don’t worry if you are having trouble getting the dough to “pick up” the last of the flour. It will while you are kneading it.
Cover the dough with a damp cloth and let rest for 10 minutes.
I also made a light glaze
1/4 cup of milk
1/2 cup powdered sugar
Let the rolls cool before glazing or it will just run off.