—–DOUGH—– 1 pk Yeast
1/2 c Sugar
1/4 c Water (105-110 deg f)
1/4 c Butter
1 c Milk
1 t Salt
2 lg Eggs, beaten lightly
4 3/4 c Flour (or up to 5 1/2 c)
—–FILLING—– 1 c Pecans, chopped
2/3 c Raisins
1/2 c Packed brown sugar
4 ts Cinnamon
1/2 c Butter
For the dough: stir yeast into warm water with 1/2 ts sugar. Let stand for 10 minutes. Melt butter in small sauce pan. Stir in milk, remaining sugar, and salt. Heat until luke warm. Ppour into a large bowl. Stir in dissolved yeast and eggs. Stir flour in with a wooden spoon until a soft dough forms. Turn dough out onto floured surface and knead until smooth and elastic. Put dough into a greased bowl and cover. Let rise for 1 hour or until doubled in size. Grease 32 muffin cups
(2 1/2″). For the filling: mix pecans, raisins, brown sugar and cinnamon in a small bowl. Punch down dough and divide in half. On a lightly floured surface, roll on half the dough out to a 14 x 10 inch rectangle. Brush with half the melted butter and sprinkle with half the filling mix. Roll up jelly roll style, starting from the long side. Cut into 16 pieces. Place cut side down in greased muffin cups. Repeat for other half of dough. Cover muffin cups and let rise for 1 hour or until almost doubled in size. Bake, in preheated 375 deg f oven for 20 to 25 minutes. Serve warm. Makes 32 rolls. Per roll: 176 calories, 3 g protein, 7 g fat, 26 mg chol with butter or 14 mg chol with margarine, 122 mg sodium, 25 g carbo. Percent of calories from fat ?5.7%