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1
Combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally.
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2
Cool mixture to 110u00b0.
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3
Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes.
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4
Stir in milk mixture, eggs, 1 cup flour, and oats mixing well.
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5
Gradually stir in enough remaining flour to make a soft dough.
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6
Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes).
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7
Place in well greased bowl, turning to coat.
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8
Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk.
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9
Punch dough down; cover and let rest 10 minutes.
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10
Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes.
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11
Remove from heat, leaving raisins in liquid.
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12
Divide dough in half and roll each half to a 12 inch square.
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13
Spread each square with 1 tablespoon butter.
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14
Drain raisins.
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15
Combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough.
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16
Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends).
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17
Cut into 1 inch slices, place slices in two greased 8 inch square baking pans.
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18
Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk.
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19
Bake at 375u00b0 for 15-20 minutes or until golden brown.
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20
Combine powdered sugar and water, drizzle glaze over warm rolls.
