INGREDIENTS

INSTRUCTIONS

YEAST DOUGH
This is a recipe I sometimes make on Sun. mornings. Very TNT. It is from
McCalls magazine April 1981.
In a small pan heat milk until bubbles form around edge of pan. Remove from
heat and add sugar, salt and 1/4 cup margarine. Stir to melt margarine.
Cool to lukewarm. Sprinkle yeast over warm water in a large bowl. Stir to
dissolve. Stir in luke warm milk mixture. Add the egg and 2 cups of the
flour. Beat with an electric mixer until smooth. Add the remaining 1/2 cup
of flour. Mix until dough is smooth and leaves side of bowl.
Turn out dough onto lightly floured surface. Knead until dough is smooth
and blisters appear. Place in a lightly greased large bowl and turn to
bring greased side up. Cover with a towel and let rise in a warm
place(85F)free from drafts until double in bulk(1-1 1/2 hous)
Meanwhile, make filling. In a small bowl with a wooden spoon cream 1/4 cup
margine with 1/4 cup brown sugar. Spread on bottom of 9x9 in. square baking
pan. Sprinkle with pecans.
Roll dough into a 16x12 in. rectangle. Spread with 1/4 cup softened
margarine and sprinkle with 1/2 cup brown suger, raisins, and cinnamon.
Roll up from long side, jelly roll fasion. Pinch edge to seal. Cut
crosswise into 12 pieces. Place cut side down in pan.
Let rise in a warm place free from drafts 1- 1 1/2 hours until double in
bulk. Meanwhile preheat oven to 375F. Bake 25- 30 min. or until golden.
Invert on plate and let stand 1 min. Remove pan and serve warm.
Posted to TNT Recipes Digest by Wilson <rook@icdc.com> on Mar 16, 1998

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