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