4 to 5 c. unsifted flour
1/2 c. sugar
2 pkgs. instant active dry yeast
1 c. milk
1/2 c. real mayonnaise
1/4 c. water
1 egg
6 tbsp. butter, melted

FILLING:

1/2 c. sugar
2 tsp. ground cinnamon
2 tbsp. chopped nuts
2 tbsp. raisins

Grease 2 (13 x 9 x 2 inch) pans. In large bowl mix 1 1/4 cups flour, sugar and yeast. Heat over medium heat until very warm. Add to dry ingredients. With mixer at medium speed beat 2 minutes. With wooden spoon, stir in enough remaining flour to make an easily handled dough.

On lightly floured surface knead 8 to 10 minutes or until smooth, adding additional flour as necessary. Place in greased bowl. Turn dough greased side up. Cover with damp towel. Let rise in warm place for 1 hour or until doubled.

Punch down. Divide in half. Roll each half into 7 x 14 inch rectangles. Brush each with 2 tablespoons butter. Sprinkle each with 1/2 of the filling mixture. Roll up jellyroll fashion, starting at long edge. Pinch seam to seal. Cut each into 12 parts.

Place cut side up in pans. Cover and let rise in warm place for 30 minutes or until golden. Remove from pans. Brush with remaining butter. If desired, ice with confectioners' icing. Makes 24.