Yield: 12 Servings
|3½ cup||All purpose flour; (3 1/2 to 4)|
|1 pack||Active dry yeast|
|⅓ cup||Butter or margarine|
|2 tablespoons||Butter or margarine; softened|
|¾ cup||Packed brown sugar|
|2 teaspoons||Ground cinnamon|
|½ cup||Chopped nuts|
|4 teaspoons||Half and half or light cream|
In a large mixing bowl, stir together 1½ cups of the flour and the yeast; set aside. In a small saucepan heat milk, ⅓ cup butter, sugar and salt til warm (120@ to 130@) and butter is almost melted. Add to flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 mins. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 mins).
Shape dough into a ball. Place dough in a lightly greased bowl; turn to coat. Cover; let rise in a warm place til double (1 to 1 ½ hours). Punch dough down. Turn dough onto a floured surface. Cover; let rest 10 mins.
Roll dough to an 18x10" rectangle. Spread with softened butter. Combine brn sugar and cinnamon; sprinkle onto dough. Top with raisins and chopped nuts.
Tightly roll up, jelly roll style, starting from one of the long sides.
Pinch seams to seal. Cut dough crosswise into 12 slices. Arrange slices, cut sides down, in a greased 13x9x2" baking pan. Cover and let rise til nearly double (about 30 to 40 mins). Or, skip the second rising and cover with oiled wax paper, then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. To bake, let stand for 20 mins at room temp. Uncover and puncture any surface bubbles with a greased wooden toothpick. Brush dough with half and half. Bake in a 350@ oven for 25 to 30 mins or til golden.
Invert rolls onto a wire rack or serving platter. Cool slightly.
Recipe by: Better Homes & Gardens Posted to KitMailbox Digest by sadrod <pax@...> on Dec 07, 1997