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1
Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes.
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2
Add butter to cooling milk to soften.
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3
When cool, add milk mixture to yeast mixture and stir well.
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4
Add eggs and salt and stir again.
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5
Add all-purpose flour; mix well.
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6
Add raisins.
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7
Add 2 1/2 cups of the whole wheat pastry flour.
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8
Mix until dough is quite sticky and begins to leave sides of bowl.
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9
Sprinkle 1/2 cup of remaining whole wheat pastry flour onto board.
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10
Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky.)
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11
Shape dough into a ball and place in large greased bowl, turning to grease top.
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12
Cover with damp towel and let rise until double in bulk, about 45 minutes.
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13
Turn dough onto large floured board.
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14
Roll out into a 24 x 20-inch rectangle. (Dough will be thin).
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15
Filling: Mix together melted butter, brown sugar and cinnamon.
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16
Spread entire rectangle of dough with mixture.
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17
Sprinkle with walnuts.
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18
Roll rectangle tightly from long side.
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19
Make sure you end with seam side on bottom.
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20
Shape with hands to make uniform in size from end to end.
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21
With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices.
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22
Place side by side in two well greased 13 x 9 x 3-inch metal baking pans.
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23
Cover with warm, damp towel and let rise in warm place for 30 to 40 minutes until almost doubled in size.
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24
Bake at 350u00b0F until nicely browned and filling is bubbly, about 35 minutes.
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25
When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls.
