1/2 c. butter flavor Crisco, melted
1 c. dairy sour cream
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
3/4 c. warm (105 to 115 degree) warm water
1 egg, at room temperature
5 1/2 to 6 1/2 c. unsifted flour
Melted butter Crisco

FILLING:

1/2 c. chopped pecans
1/2 c. chopped peeled apples
1/2 c. raisins
2/3 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon

Combine 1/2 cup Crisco, sour cream, sugar and salt. Dissolve yeast in warm water. Add sour cream mixture and 3 cups of flour; beat until smooth. Add more flour to make a stiff dough.

On floured board, knead 8-10 minutes. (If using dough hooks, 5-7 minutes.) Place in greased bowl, turning to coat all sides. Let rise until double; about 1 hour and 15 minutes.

Meanwhile prepare filling mixture. Combine apples, raisins, half of the brown sugar and cinnamon; cook with a very small amount of water until apples are crisp tender and raisins are plump. When dough has doubled in size, punch down, cover and let rest for 15 minutes.

Divide in half and roll each into a 9x16 inch rectangle. Brush with melted Crisco and rest of brown sugar, add pecans and filling mixture. Roll up jelly roll fashion and seal well. Cut with thread into 12 equal portions; place in well-buttered round cake pans. Cover and let rise until doubled; about 1 hour. Bake at 375 degrees about 25 minutes. Frost while warm.