2 1/2 to 3 1/2 c. all-purpose flour
1/4 c. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1 c. milk
1/4 c. butter

FILLING:

2 tbsp. butter, softened
1/8 tsp. nutmeg
1/2 c. golden raisins
4 1/4 oz. container prepared vanilla pudding
8 oz. can pear halves, drained and chopped

GLAZE:

1 c. powdered sugar
4 to 6 tsp. milk

In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat 1 cup milk and 1/4 cup butter until very warm (120 to 130 degrees F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir an additional 1/2 to 1 cup flour until dough pulls away from sides of bowl.

On floured surface, knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 minutes.

Grease 13x9 inch pan. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll dough into 15x12 inch rectangle.

In small bowl combine 2 tablespoons butter and nutmeg. Spread evenly over dough; sprinkle with raisins. Starting with 12 inch side, roll up tightly, pressing seams firmly to seal, cut into twelve 1 inch slices; place, cut side down in greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes.

Heat oven to 375. Uncover dough. In small bowl, combine pudding and pears. Make indentation in center of each roll; fill with about 1 tablespoon pudding mixture. Bake at 375 for 20-30 minutes or until golden brown. Remove from pan. Cool 10 minutes. In small bowl combine powdered sugar and enough milk for desired drizzling consistency; blend well. Drizzle over rolls.