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Cinnamon Butterfly Rolls

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CINNAMON BUTTERFLY ROLLS
 Categories: Breads
      Yield: 18 Servings
 
    1/2 c  Sugar
      1 ts Salt
      1 pk Active dry yeast
  4 1/3 c  Flour, all-purpose
      1 c  Milk
      1 ea Butter or margarine
      2 ts Vanilla extract
      2 ea Eggs
    1/2 c  Brown sugar, packed
    1/2 c  Pecans, chopped
    1/2 c  Raisins, dark seedless
      1 ts Cinnamon, ground
 
  Servings: 18
  
  In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart
  saucepan over low heat, heat milk and 1/2 cup butter or margarine (1
  stick) until very warm (120-130'F). Butter or margarine does not need
  to melt.
  
  With mixer at low speed, gradually beat liquid into dry ingredients
  just until blended. Increase speed to medium; beat 2 minutes. Beat in
  vanilla extract, 1 egg, and 1 cup flour to make a thick batter;
  continue beating 2 minutes scraping bowl often. With wooden spoon,
  stir in 2 cups flour to make a soft dough.
  
  Turn dough onto floured surface and knead until smooth and elastic,
  about 10 minutes, working in more flour (about 1/3 cup). Shape into
  ball; place in greased large bowl, turning to grease top. Cover; let
  rise in warm place (80-85'F) until doubled, about 1 1/2 hours.
  
  Punch down dough. Turn dough onto lightly floured surface; cut dough
  in half; cover and let rest 15 minutes. Grease 2 large cookie sheets.
  In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In
  small saucepan over low heat, melt 4 T butter or margarine (1/2
  stick).
  
  With floured rolling pin, roll half of dough into 17 1/2x12"
  rectangle. Brush with half of melted butter; sprinkle with half of
  brown-sugar mixture. From 17 1/2" edge, roll dough jelly-roll
  fashion; pinch seam to seal. Cut roll into 9 wedges, 2 1/2 inches at
  wide side, 1 inch at short side.
  
  Turn wedges short side up. Press handle of wooden spoon across each.
  Repeat with other half of dough.
  
  Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm
  place until doubled, about 1 hour.
  
  Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush,
  brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from
  cookie sheets; cool on wire racks.
 
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