—–DOUGH—– 3/4 c Warm water (105 to 115 F)
2 Envelopes dry yeast
1 2/3 c Warm milk
1/4 c Solid vegetable shortening
1 tb Salt
6 1/2 c Sifted all purpose flour
1/4 c (1/2 stick) butter,
-room temp 3/4 c Firmly packed brown sugar
3/4 c Chopped walnuts or pecans
1/3 c Raisins
1 1/2 ts Cinnamon
—–ICING—– 2 c Powdered sugar
1/4 c Fresh orange juice
1/4 c Butter, room temp.
1/2 ts Vanilla
1/2 ts Almond extract
Oil large bowl and set aside. Pour warm water into another large bowl. Sprinkle with yeast and stir to dissolve. Blend in milk, shortening, sugar and salt. Add 3 cups flour and beat until smooth. Add enough remaining flour to form a workable dough. Turn dough onto a lighlty floured surface and knead until smooth and elastic, about 5 minutes. Transfer dough into oiled bowl, turning to coat all sides. Cover with a damp towel and let stand in a warm draft free place until doubled, about an hour. Grease two large baking sheets. Punch down dough. Turn onto lightly floured surface and roll out into a 12 x 18 rectangle. Spread with butter. Sprinkle evenly with brown sugar, nuts, raisins and cinnamon. Starting with a long side, roll up jelly roll style. Cut into slices slightly over 1 inch thick. Arrange on prepared baking sheets, tucking ends of dough under. Let stand in a warm draft free area until doubled in volume, about 40 minutes. Preheat oven to 350 and bake rolls until golden, about 25 to 30 minutes. Prepare icing while rolls are
baking…Combine all ingredients in a small bowl and beat until smooth, using only enough orange juice to thin for spreading or drizzling…Spread or drizzle while rolls are still hot. Serve warm or at room temperature Makes 16