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Cinnamon Rolls

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 cup warm water
3 tablespoons molasses
1/3 cup powdered milk
1 egg yolk, beaten
1 egg white, beaten
3 1/2 cups all-purpose or bread flour, divided use
6 tablespoons butter, melted, divided use
1 teaspoon salt
1/2 cup whole wheat flour
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/3 cup raisins
1 large egg, beaten
1/4 cup water

1. Sprinkle yeast over warm water (105° to 115°F) and stir until dissolved. Whisk in molasses and powdered milk. Let sit until foaming, about 10 minutes. Whisk in beaten egg yolk, then the beaten egg white. Allow to stand for 30 to 40 minutes.
2. Stir in 1 cup flour, continuously beating until smooth, about 10 minutes. Cover the bowl, set in a warm place, and let rise about 1 hour and 20 minutes.
3. Beat in half the melted butter and salt; add whole wheat flour. Begin gradually adding the remaining flour, until the dough holds together, using no more than the remaining 2 1/2 cups.
4. Turn dough out onto a clean, floured surface and knead until smooth and shiny, about 10 minutes. Place the dough in an oiled bowl, turning to coat all surface with oil, and cover with a towel. Let rise until doubled, about 1 hour.
5. Lightly oil 2 baking sheets and set aside. Punch down and roll out to a 12 x 14-inch rectangle. Spread with remaining butter (it will have set up a bit but should still be soft enought to spread) and sprinkle with sugar, cinnamon, and raisins. Roll up longwise, crimping the edges, then cut into 3/4-inch slices. Lay the sliced rolls flat on prepared baking sheets and let rise 30 minutes.
6. Preheat the oven to 375°F. Mix egg with water and brush over the rolls. Bake for 20 minutes or until puffed and golden brown.

Makes 12 rolls.