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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 18 |
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Directions: 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.
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