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| In a small non-metal bowl, combine yeast with ¼ cup warm water (110°F) and mix to dissolve yeast. Cool scalded milk to lukewarm and add ¼ cup sugar, ¼ cup butter, 1 tsp. salt and 1 cup flour. Mix until well combined. Add yeast mixture and mix. Let rest 10-15 minutes. Add 2 cups flour and mix. Add remaining flour ½ cup at a time until dough ball form and is no longer sticky (you may need more that 3 cups of flour). Place dough ball in an oiled warm bowl and cover with a heavy towel. Put in a warm place and let rise until double in bulk, about 1.5 hours. |
| While dough is rising, make nut and raisin filling by combining 1.25 cups brown and white sugar, cinnamom, raisins and walnuts in a medium mixing bowl. Set aside. |
| Preheat oven to 375°F. Turn dough out on to a lightly floured surface, knead about 1 minute, cover with a heavy towel and let rest for 20 minutes. Divide dough in half and roll out one half into 18x10 inch rectangle. Spread with ½ stick soft butter and sprinkle evenly with half of cinnamon nuts & raisin mixture (spread evenly to edges of dough). Roll lengthwise sealing edges, slice at 1 ½ inch intervals. Place cut rolls in greased 9 inch pie plate leaving enough room for rising. Cover let rise in warm place until double approximately 45 min to 1 hour. Bake @ 375°F for 20 minutes, loosen edges with knife and invert onto serving plate. No need to frost. . . . Yields 28 rolls. |