Make-ahead Raisin Brioche

Directions

1. 1Mix yeast, warm water and 2 teaspoons sugar in small bowl. Beat in milk and 3 eggs, using wire whisk; set aside. Place flour, 1/2 cup sugar, the cinnamon and salt in food processor. Cover and process until mixed. Add margarine. Cover and process until well blended.
2. 2With food processor running, slowly add yeast mixture to flour mixture until well blended. Stir in raisins (dough will be sticky). Turn dough onto well-floured surface. Knead about 1 minute or until dough is smooth, adding more flour if necessary. Place in greased large bowl and turn greased side up. Cover tightly and let rise in warm place 40 minutes.
3. 3Grease 12 large muffin cups, 3 1/2x1 1/2 inches. Punch down dough. Shape dough by about 1/4 cupfuls into 12 balls. Place each ball in muffin cup. Shape remaining dough by tablespoonfuls into 12 smaller balls. Place small ball on top of each large ball. Cover and refrigerate at least 8 hours.
4. 4Remove rolls from refrigerator. Let rise in warm place 40 to 45 minutes or until almost double. Heat oven to 350º. Brush rolls with egg white. Bake 22 to 26 minutes or until golden brown. Imediately remove from pan.