2/3 c. milk
1 3/4 c. sugar
1 tsp. salt
1/2 c. butter, cut into pieces
2 pkg. active dry yeast
1/2 c. warm (about 110 degrees) water
5 1/2 to 6 c. all-purpose flour
2 eggs
1/4 c. butter, melted and cooled
1 tbsp. ground cinnamon
1/2 to 1 c. currants or raisins
Powdered Sugar Glaze (see below)

Following recipe for Giant Pecan Rolls, prepare dough, roll out, and top with the melted butter and the cinnamon and sugar mixture. Instead of chopped nuts, use 1/2 to 1 cup currants or raisins. Roll and cut as directed. Omit brown sugar-nut syrup. Arrange sections, cut side up, in a well-greased 9x13 inch baking pan; cover and let rise in a warm place until almost doubled, about 1 1/2 hours.

Brush rolls with reserved egg white, beating with 1 teaspoon water. Bake uncovered in a preheated 350 degree oven (325 degrees for a glass pan) for 30 to 35 minutes or until well browned.

With a large spatula, transfer rolls from pan to racks. Drizzle with powdered sugar glaze (recipe follows) while still warm. Makes 6 large rolls, about 12 servings.

POWDERED SUGAR GLAZE:

Beat together until smooth, 1 1/2 cup powdered sugar, 1 tablespoon softened butter, 1/8 teaspoon vanilla, and 2 to 3 tablespoons hot water.