1 1/3 c. golden raisins
2 c. boiling water
3 c. stirred whole wheat flour
2 pkgs. active dry yeast
1 1/4 tsp. salt
1 egg
1/3 c. shortening
1/3 c. honey
2 c. sifted all-purpose flour
4 tbsp. butter, melted
Cinnamon filling
Browned butter icing

Soak raisins in boiling water for 5 minutes. Drain, reserving liquid. (If necessary, add enough water to make 1 2/3 cups.) Cool to very warm (120-130 degrees).

Stir together 2 cups of whole wheat flour, yeast and salt in a bowl. Add egg, shortening, honey and reserved liquid. Beat until smooth, using electric mixer. Stir in raisins, remaining 1 cup whole wheat flour and enough all-purpose flour to make a soft dough. Knead on floured surface until smooth, about 10 minutes. Place in greased bowl. Cover, let rise until doubled, about 1 hour.

Punch down dough; divide in half. Roll out each half to 15x10 inch rectangle. Brush each with 2 tablespoons melted butter and sprinkle with half the cinnamon filling. Roll up, starting at wide end. Pinch edges; cut into 15 slices to a pan. Cover; let rise until doubled, about 45 minutes. Bake in 375 degree oven 25 minutes or until golden brown. Drizzle warm rolls with icing. Makes 30.

CINNAMON FILLING:

Combine: 1/3 c. wheat germ 4 tsp. ground cinnamon 1 c. pecan halves

Mix well.

BROWNED BUTTER ICING:

Heat 3 tablespoons butter in saucepan until lightly browned. Remove from heat. Add 2 cups sifted confectioners' sugar and 3 tablespoons milk, stirring until smooth. If icing is too thick, add a little more milk.

I have frozen these buns after baking.