YEAST DOUGH:

1/3 c. milk
1/4 c. sugar
1/2 tsp. salt
1/2 c. butter
1/4 c. warm water, 105 to 115 degrees
1 pkg. active dry yeast
1 egg
2 1/2 c. unsifted all purpose flour

FILLING:

butter, softened
Light brown sugar
1/2 c. pecan or walnut halves
1/2 c. chopped raisins
1/2 tsp. ground cinnamon

1. In small pan, heat milk just until bubbles form around edge of pan; remove from heat. Add sugar, salt and 1/4 cup butter; stir to melt butter. Cool to lukewarm.

2. Sprinkle yeast over warm water in large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add the egg and 2 cups of the flour; beat with electric mixer until smooth. Add remaining 1/2 cup of flour; mix with hand until dough is smooth and leaves side of bowl.

3. Turn out dough onto slightly floured pastry cloth. Knead until dough is smooth and blisters appear. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place, free from drafts, until double, 1 to 1 1/2 hours.

4. Meanwhile, make filling: In small bowl, with wooden spoon, cream 1/4 cup butter with 1/4 cup light brown sugar. Spread on bottom and sides of 9"x9"x2" square baking pan. Sprinkle with pecans. Roll dough on lightly floured pastry cloth or surface.

5. Roll dough into a 16"x12" rectangle, spread with 1/4 cup soft butter, sprinkle with 1/2 cup brown sugar, the raisins and cinnamon. Roll up from long side, jelly roll fashion; pinch edge to seal. Cut crosswise into 12 pieces; place, cut side down in pan.

6. Let rise, covered in warm place 1 to 1 1/2 hours, until doubled. Preheat oven to 375 degrees. Bake 25 to 30 minutes or until golden. Invert on board; let stand 1 minute. Remove pan. Serve warm. Makes 12.