Willie Prejean scaling the sweet dough after fermentation.
Stretching the dough.
Bring the ends into the fold.
Flattening the folded dough.
Folding the flattened dough from front to back.
Sealing the dough. Allow dough to relax for 15 to 20 minutes.
Rolling dough out on bench.
Buttering the top 3/4th of the rolled dough.
Adding cinnamon and sugar over raisins.
Starting to roll dough into cylinder.
Cutting the dough into 2 ounce rolls.
Cutting the dough with squirrel cage cutter.
Rolls panned in rows 9 x 6.
Proofed rolls ready to be baked.
Forming butterfly rolls with rolling pin.
Panned butterfly rolls ready for proofing.
Icing the baked rolls.
Making the first fold after dough has been buttered and sprinkledwith cinnamon sugar.
Making second fold to form cinnamon twists.
Twisting and panning the rolls after dough is cut.