Ingredients
- 18 in bowl
- 2 eggs
- 1 butter
- 1 egg
- 1 stick
- 1 quart saucepan over low heat
- 4 3/8 c flour
- 2 cups flour to make a soft dough
- 1 c milk
- 1 cup flour to make a batter (thick)
- 1 cup flour
- 1/2 cup butter
- 1/2 c brown sugar
- 1/2 c sugar
- 1/2 c raisins
- 1/2 c pecans
- 2 ts vanilla extract
- 1 ts cinnamon
- 1 ts salt
- 1 package dry yeast (active)
in greased large bowl, turning to grease top. Cover; let rise in warm place (80-85'F) until doubled, about 1 1/2 hours. Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, melt 4 T butter or margarine (1/2 stick). With floured rolling pin, roll half of dough into 17 1/2x12" rectangle. Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side. Turn wedges short side up. Press handle of wooden spoon across each. Repeat with other half of dough. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place until doubled, about 1 hour. Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheets; cool on wire racks.