Sarah's Raisin Cinnamon Nut Rolls
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here). Shirley had this
"These (4 in total) were provided by my friend
Jim Winer. I have not tried them but he always
sends great recipes".
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)
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.