Directions: |
Directions:In a large mixer bowl combine 2 1/4 c. of the flour and the yeast.
In a small saucepan heat the milk, 1/3 c. sugar, and salt just till warm (120º to 130º) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups of 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 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour).
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining margarine or butter till crumbly, set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square, top with raisins and pecans. Roll up jelly-roll style and pinch edges to seal. Slice roll into 8 - 1 1/2 inch pieces. Arrange dough pieces, cut side up in a greased 12 inch deep-dish pizza pan or a 13x9x2 inch baking dish.
Cover dough loosely with plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes.)
Break any surface bubbles with a greased toothpick. Brush dough with half & half. Bake in a 375º oven for 25 to 30 minutes or until light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half & half. Cool for 1 minute. Drizzle with powdered sugar glaze.
Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla, and enough half & half (1 to 2 tbsp.) to make drizzling consistency. |
This recipe for Raisin-Pecan Cinnamon Rolls is from