1/2 c.sugar
1 tsp. salt
1 pkg. active dry yeast
4 1/3 c. all-purpose flour
1 c. milk
butter
2 tsp. vanilla extract
2 eggs
1/2 c. packed brown sugar
1/2 c. pecans, chopped
1/2 c. dark seedless raisins
1 tsp. ground cinnamon

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 (1 stick) until very warm (120 to 130 degrees). butter 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 to 85 degrees) 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 tablespoons butter (1/2 stick).

5. With floured rolling pin, roll half of dough into 17 1/2 x 12 inch rectangle. Brush with half of melted butter; sprinkle with half of brown-sugar mixture. From 17 1/2 inch edge, roll dough jelly-roll fashion; pinch seam to seal. 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 degrees. In cup, beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie sheet and serve. 275 calories each. Serves 18. Yield: 1 1/2 dozen rolls. Time: about 4 1/2 hours before serving or day ahead.