Matthew suffered martyrdom by being slain with a sword at a distant city of Ethiopia. Mark expired at Alexandria, after being cruelly dragged through the streets of that city. Luke was hanged upon an olive tree in the classic land of Greece. John was put in a cauldron of boiling oil, but escaped death in a miraculous manner, and was afterward banished to Patmos. Peter was crucified at Rome with his head downward. James, the Greater, was beheaded at Jerusalem. James, the Less, was thrown from a lofty pinnacle of the temple, and then beaten to death with a fuller’s club. Bartholomew was flayed alive. Andrew was bound to a cross, whence he preached to his persecutors until he died. Thomas was run through the body with a lance at Coromandel in the East Indies. Jude was shot to death with arrows. Matthais was first stoned and then beheaded. Barnabas of the Gentiles was stoned to death at Salonica. Paul, after various tortures and persecutions, was at length beheaded at Rome by the Emperor Nero.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Holiday/spe, Sweet rolls	12	Servings

INGREDIENTS

3 1/2	c	All purpose flour; (3 1/2 to 4)
1	pk	Active dry yeast
1	c	Milk
1/3	c	Butter or margarine
1/3	c	Sugar
1/2	ts	Salt
1		Egg
2	tb	Butter or margarine; softened
3/4	c	Packed brown sugar
2	ts	Ground cinnamon
1/2	c	Raisins
1/2	c	Chopped nuts
4	ts	Half and half or light cream

INSTRUCTIONS

In a large mixing bowl, stir together 1 1/2 cups of the flour and the
yeast; set aside. In a small saucepan heat milk, 1/3 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 1/2 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@pacbell.net> on Dec 07, 1997

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