Title: Cinnamon butterfly rolls
 Categories: Breads
      Yield: 18 Servings
 
    1/2 c  Sugar
      1 ts Salt
      1 pk Active dry yeast
  4 1/3 c  Flour,all-purpose
      1 c  Milk
           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 ts Cinnamon,ground
 
  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.
  
  Miscellaneous recipes from the collection of Mike Orchekowski. File