Cinnamon Butterfly Rolls

Directions

1. 1. In large bowl, combine sugar, salt, yeast and 1 c. flour. In 1-qt saucepan over low heat, heat lowfat milk and 1/2 c. butter or possibly margarine (1 stick)
2. till very hot (120-130'F). Butter or possibly margarine does not need to heat.
3. 2. With mixer at low speed, gradually beat liquid into dry ingredients just till blended. Increase speed to medium; beat 2 min. Beat in vanilla extract, 1 egg, and 1 c. flour to make a thick batter; continue beating 2 min scraping bowl often. With wooden spoon, stir in 2 c. flour to make a soft dough.
4. 3. Turn dough onto floured surface and knead till smooth and elastic, about 10 min, working in more flour (about 1/3 c.). Shape into ball; place in greased large bowl, turning to grease top. Cover; let rise in hot place (80-85'F) till doubled, about 1 1/2 hrs.
5. 4. Punch down dough. Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 min. Grease 2 large cookie sheets. In small bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan over low heat, heat 4 Tablespoons butter or possibly margarine (1/2 stick).
6. 5. With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.
7. Brush with half of melted butter; sprinkle with half of brown-sugar mix.
8. From 17 1/2" edge, roll dough jelly-roll fashion; healthy pinch seam to sael. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short side.
9. 6. Turn wedges short side up. Press handle of wooden spoon across each.
10. Repeat with other half of dough.
11. 7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in hot place till doubled, about 1 hour.
12. 8. Preheat oven to 350'F. In c., beat remaining egg; with pastry brush, brush rolls. Bake rolls 20 min or possibly till golden brown. Remove rolls from cookie sheets; cold on wire racks.