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Dine Out List/Recipes/Desserts, Puddings and other naughty things/Aunt Sarah's Raisin Cinnamon Nut Rolls
Aunt Sarah's Raisin Cinnamon Nut Rolls
5 1/2 to 6 cups all purpose flour
2 (1/4 oz. size) packages active dry yeast
1/2 C sugar
1 1/2 tsp. salt
1 cup milk
1 cup water
1/4 C butter or margarine
2 eggs, lightly beaten
1/3 C butter or margarine, melted
1/2 C sugar
1/4 c lightly packed brown sugar
1/2 C currants or raisins, soaked for 30 minutes in warm apple juice or water and drained.
1/2 C chopped walnuts (or pecans)
Glaze:
3 tbsp. butter or margarine
2 C powdered sugar
1 tbsp. maple syrup (1/2 tsp. maple flavoring)
3-4 tbsp. strong, hot coffee
In a mixer bowl, combine 2 cups flour, yeast, 1/2 C sugar and salt. Mix well.
In a saucepan, heat milk, water and butter until warm. Add to flour mixture. Blend in eggs.
Gradually stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic - 5 - 10 minutes.
Place in a greased bowl, turning to grease top. Cover, and let rise until doubled in bulk.
Punch down and turn out on a lightly floured surface. Let rest for ten minutes.
Divide into two parts. Roll or pat each half into a 12' x 9' rectangle. Brush each part with melted butter and sprinkle with sugar, cinnamon, currants or raisins, and nuts.
Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges to seal. Cut each roll into 12 parts.
Place, cut side down on greased 13 x 9 x 2 pans. Cover, let rise in a warm place until almost doubled and then pop in a preheated 375° oven.
Bake for 20 minutes or until golden brown.
Combine glaze ingredients and drizzle over hot rolls. Cool on racks.
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