Place raisins in a coffee cup and soak for 10-15 minutes in hot water (rum can also be used for extra flavor).
Combine flour, Herman Sourdough Starter, baking powder, baking soda, salt and beaten eggs in a mixing bowl. Blend well to form a dough.
Turn dough out onto a lightly floured working surface and knead for 5-8 minutes, or until a smooth dough is formed.
Place in a bowl which has been rubbed with oil and turn once to coat dough. Cover with a damp, clean towel and set bowl in a warm place to rise until doubled in bulk. Punch down and roll dough out on a lightly floured surface into a 10x20 inch rectangle.
In a coffee cup, melt butter in microwave. Stir in cinnamon and sugar. Add raisins and nuts. Allow to cool.
When mixture has cooled, spread with cinnamon sugar and butter mixture. Sprinkle with additional cinnamon, if desired. Roll dough up, jelly roll style. Pinch edges and ends together well to seal.
Using a sharp serrated knife, slice dough into 1 1/2 inch thick slices and place side-by-side in a 11x15" baking pan (leave a little space between the rolls as they will rise).
Allow to double in size in a warm place, free from draft. Keep covered with a damp towel so they don't dry out.
Preheat oven to 325°F and bake for 25-30 minutes or until rolls are lightly golden.
Brush with butter and sprinkle with confectioners sugar, or drizzle with confectioners icing, if desired.
Variation: For sticky buns, pour 1/2 cup Domino brown sugar syrup in bottom of pan before placing rolls.
Variation #2: Sprinkle inside of dough with mini marshmallows before rolling up.
Variation #3: Do not slice dough after rolling up and bake in a loaf pan for cinnamon bread. Bread is done when bottom of pan sounds hollow when tapped.
Note: Amish Friendship Bread Starter can be substituted for Herman Bread Starter in this recipe.
Submitted by: CM
