4 1/2 to 5 c. flour
1 pkg. active dry yeast
1 c. milk
1/3 c. butter
1/3 c. sugar
1/2 tsp. salt
3 eggs
3/4 c. packed brown sugar
1/4 c. flour
1 tbsp. cinnamon
1/2 c. butter
1/2 c. raisins
1/2 c. chopped pecans
1 tbsp. cream

In a large bowl, combine 2 1/4 cups of flour and the yeast. In a small saucepan, heat milk, 1/3 cup butter, 1/3 cup sugar and salt just until warm (120 to 130 degrees) and the butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups of flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic. Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place until double in size, about 1 hour.

FOR FILLING: Combine brown sugar, 1/4 cup flour and cinnamon. Cut in remaining butter until crumbly; set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest 10 minutes. Roll the dough into a 12-inch square. Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces.

Arrange pieces, cut side up in a greased 12-inch deep dish pizza pan or a 9x13x2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2-24 hours. Uncover and let stand at room temperature for 30 minutes.

OR for immediately baking, don't chill dough. Instead, cover loosely, let dough rise in warm place until nearly double, about 45 minutes.

Break any surface bubbles with a greased toothpick. Brush dough with cream. Bake in a 375 degree oven for 25-30 minutes or until light brown. Cool for 1 minute. Carefully remove from pan to serve. Makes 8-10 rolls.