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1
Combine milk, sugar, salt and shortening in saucepan.
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2
Heat just until shortening is melted; cool to lukewarm.
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3
Sprinkle yeast into very warm water in a large bowl.
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4
Add lukewarm milk mixture, eggs and 1 cup (225 ml) of the flour; beat until smooth.
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5
Add just enough of remaining flour to make dough soft.
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6
Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, using onlyh as much flour as needed to keep dough from sticking.
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7
Place in a large greased bowl; turn to bring greased side up.
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8
Cover, let rise in warm place, away from drafts, 1 - 1 1/3 hours, or until double in bulk.
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9
Punch dough down; knead a few times; let rest 5 minutes.
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10
Combine brown sugar, corn syrup and 1/4 cup (60 ml) butter or margarine in a small saucepan; simmer 2 minutes.
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11
Pour into a 9x9x2-inch baking pan.
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12
Sprinkle with nuts.
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13
Roll out dough to a 15x8-inch rectangle on a lightly floured surface.
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14
Spread entire surface of the dough with the softened butter or margarine.
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15
Combine granulated sugar, cinnamon and raisins; sprinkle over dough.
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16
Roll up, jelly roll fashion, beginning with the long side.
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17
Pinch to seal seam.
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18
Cut into 12 equal slices.
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19
Place cut slices into prepared pan.
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20
Cover, let rise in warm place, away from drafts, 1 hour, or until double in bulk.
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21
Bake at 375 degrees (200 C.) for 25 minutes, or until golden brown.
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22
Turn upside down on plate.
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23
Leave pan in place 5 minutes to allow topping to run over buns; lift off pan.
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24
Separate buns with two forks, serve warm with coffee or tea.
