4 1/2-5 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/3 c. butter
1/3 c. sugar
1/2 tsp. salt
3 eggs

In a large mixer bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar and salt just until warm (120-130 degrees) and until butter is almost melted, stirring constantly. Add to flour mixture. Add eggs.

Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on HIGH speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/2 to 2 3/4 cups of flour as you can.

Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover. Let rise in a warm place until double (about 1 hour) in size.

FOR FILLING:

1 box butterscotch pudding
3/4 c. packed brown sugar
1/4 c. all-purpose flour
1 tbsp. ground cinnamon
1/2 c. butter
1/2 c. light raisins
1/2 c. chopped pecans

Combine 1 box of the butterscotch pudding, 3/4 cup of brown sugar, the 1/4 cup flour and cinnamon. Cut in remaining butter until crumbly; set aside.

Roll the dough into a 12-inch square. Sprinkle filling over dough squares. Top with raisins and pecans. Roll up jelly roll style, pinch edges to seal. Slice roll into eight 1 1/2-inch pieces. Arrange dough slices in a greased 12-inch deep dish pizza pan or a 13x9-inch baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 or 24 hours. Uncover and let stand at room temperature for 30 minutes. Or for immediate baking, don't chill dough. Instead, cover loosely, let dough rise in a warm place until nearly double (about 45 minutes). Bake in a 350 degree oven for 25-30 minutes or until light brown.

POWDERED SUGAR GLAZE:

In a bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla, and enough half and half or light cream (1 to 2 tablespoons) to make drizzling consistency.