*  Exported from  MasterCook  *
                          CINNAMON BUTTERFLY ROLLS
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Sugar
    1       t            Salt
    1       pk           Active dry yeast
    4 1/3   c            Flour, all-purpose
    1       c            Milk
    1                    Butter or margarine
    2       ts           Vanilla extract
    2                    Eggs
      1/2   c            Brown sugar, packed
      1/2   c            Pecans, chopped
      1/2   c            Raisins, dark seedless
    1       t            Cinnamon, ground
   Servings: 18
   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.
   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.
   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.
   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).
   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
   seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
   Turn wedges short side up. Press handle of wooden spoon across each. Repeat
   with other half of dough.
   Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place
   until doubled, about 1 hour.
   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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