Cinnamon Butterfly Rolls
yeast, active dry
1 stick butter or margarine
In large bowl, combine sugar, salt, yeast and 1 cup flour.
In 1 quart saucepan over low heat, heat milk and ½ cup butter until very warm (120-130'F).
Butter 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 ⅓ 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 1½ 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 tablespoons butter.
With floured rolling pin, roll half of dough into 17 1/2x12 inch rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar mixture.
From 1½ inch edge, roll dough jelly-roll fashion; pinch seam to seal.
Cut roll into 9 wedges, 1½ 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℉ (180℃).
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.