Mom's Sticky Buns

To make the buns: In a large bowl, beat together the margarine and sugar. Add eggs and beat well. Add the cool milk and whisk. Add dissolved yeast. Mix in flour and salt. Cover dough bowl loosely with plastic wrap and top with a clean towel. Let dough rise until doubled in size, then pat down. Cover again and refrigerate overnight. For the topping: Next day, prepare topping in the baking pans. Heat oven to 350 degrees. In each of four pie plates, melt 2 tablespoons butter with 1/3 cup brown sugar in the oven
set aside. Divide the refrigerated dough into quarters. On a floured surface, pat a quarter of the dough into a long rectangle, about 12-by-15 inches. Spread the dough with 1/4 of the butter, brown sugar, raisins and cinnamon. Fold dough over lengthwise several times to form a long roll. Slice the roll into 12 equal pieces. Place slices, cut sides up and slightly touching, in a pie pan. Repeat with remaining quarters of dough. Bake for 15-20 minutes at 350 degrees or until slightly browned. Line flour plates with foil. Remove buns from oven and carefully turn onto the foil-lined plates. Cool. Note: For light texture, allow time for a second rising before baking. After each quarter of dough is topped, rolled and cut, loosely cover each pie plate with plastic wrap and let buns nearly double in size. Then uncover carefully and bake as directed. Per serving: 141 calories, 2 grams protein, 6 grams fat (percent calories from fat, 41), 20 grams carbohydrates, 24 milligrams cholesterol, 95 milligrams sodium, 1 gram fiber.