Cinnamon Butterfly Rolls

Directions

1. 1
   In large bowl, combine sugar, salt, yeast and 1 cup flour.
2. 2
   In 1 quart saucepan over low heat, heat milk and 1/2 cup butter until very warm (120-130'F).
3. 3
   Butter does not need to melt.
4. 4
   With mixer at low speed, gradually beat liquid into dry ingredients just until blended.
5. 5
   Increase speed to medium; beat 2 minutes.
6. 6
   Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often.
7. 7
   With wooden spoon, stir in 2 cups flour to make a soft dough.
8. 8
   Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 13 cup).
9. 9
   Shape into ball; place in greased large bowl, turning to grease top.
10. 10
    Cover; let rise in warm place (80-85'F) until doubled, about 1 1/2 hours.
11. 11
    Punch down dough.
12. 12
    Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes.
13. 13
    Grease 2 large cookie sheets.
14. 14
    In small bowl, mix brown sugar, pecans, raisins, and cinnamon.
15. 15
    In small saucepan over low heat, melt 4 tablespoons butter.
16. 16
    With floured rolling pin, roll half of dough into 17 1/2x12 inch rectangle.
17. 17
    Brush with half of melted butter; sprinkle with half of brown-sugar mixture.
18. 18
    From 1 1/2 inch edge, roll dough jelly-roll fashion; pinch seam to seal.
19. 19
    Cut roll into 9 wedges, 1 1/2 inches at wide side, 1 inch at short side.
20. 20
    Turn wedges short side up.
21. 21
    Press handle of wooden spoon across each.
22. 22
    Repeat with other half of dough.
23. 23
    Place rolls 2 inches apart on cookie sheets.
24. 24
    Cover; let rise in warm place until doubled, about 1 hour.
25. 25
    Preheat oven to 350F (180C).
26. 26
    In cup, beat remaining egg; with pastry brush, brush rolls.
27. 27
    Bake rolls 20 minutes or until golden.
28. 28
    Remove rolls from cookie sheets; cool on wire racks.