INGREDIENTS

INSTRUCTIONS

Grease 13x9x2 inch pan. In large bowl, combine flour mixture with
yeast from foil packet and 2 tb sugar; blend well. Stir in HOT water,
2 tb margarine and egg until dough pulls away from sides of bowl.  Turn
dough out onto lightly floured surface. With greased or floured  hands,
shape dough into a ball. Knead dough for 5 minutes until  smooth. Cover
with large bowl; let rest 5 minutes.  On lightly floured surface, roll
dough to 15x10 inch rectangle.  Spread 1/4 cup margarine or butter
evenly over dough. In small bowl,  combine 1/3 cup sugar and cinnamon.
Sprinkle with raisins and nuts.  Starting with 10-inch side, roll up
tightly, pressing edges to seal.  Cut into 6 slices and place, cut side
down, into greased pan. (At  this point, dough can be covered with
plastic wrap and refrigerated  overnight. Dough may rise in
refrigerator. If necessary, let dough  stand at room temperature before
baking until almost doubled in  original side. Then, bake as usual).
If baking same day, you still cover loosely with plastic wrap and
cloth towel. Let rise in warm place (80-85 degrees) until almost
doubled, about 30 minutes. Heat oven to 375 degrees. Then, uncover
dough and bake rolls for 20-30 minutes till golden brown. Cool 1
minute. Remove from pan and cool for 10 minutes. (This keeps bottom
from getting soggy.)  Drizzle glaze ingredients over rolls which may
have been placed back  in pan first.  TIP: To speed up the process of
rising, I heat oven to about 200  degrees for 5 minutes or so, then
turn it off before putting pans in  just to rise before final baking. I
do this when you can't ensure  room being at proper warmth or drafty.
Otherwise, rolls will take too  long to rise and will be either heavy
in consistency or too small.)  Posted to MM-Recipes Digest V3 #293
Date: Sat, 26 Oct 1996 10:10:27 -0500  From: dee@smartnet.net (Dianne
Weinsaft)

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