INGREDIENTS

INSTRUCTIONS

1. In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1-quart
saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick)
until very warm (120-130'F). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just
until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla
extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2
minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to
make a soft dough.
3. Turn dough onto floured surface and knead until smooth and elastic,
about 10 minutes, working in more flour (about 1/3 cup). Shape into ball;
place in greased large bowl, turning to grease top. Cover; let rise in warm
place (80-85'F) until doubled, about 1 1/2 hours.
4. 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).
5. 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
sael. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
side.
6. Turn wedges short side up. Press handle of wooden spoon across each.
Repeat with other half of dough.
7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm
place until doubled, about 1 hour.
8. 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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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