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1
In large bowl, combine 2 cups flour, sugar, salt, lemon peel and yeast.
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2
In 2-quart saucepan over low heat, heat water, milk and 1/2 cup butter until mixture is very warm but you can still hold your finger in it (120-130 degrees). Butter does not need to melt completely.
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3
With mixer at low speed, gradually pour liquid into dry ingredients; beat until just mixed. At medium speed, beat 2 minutes, scraping bowl with rubber spatula. Beat in eggs and 1 1/2 cups flour or enough to make a thick batter; continue beating 2 minutes, scraping bowl occasionally.
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4
With spoon, stir in enough additional flour (about 2 cups) to make a stiff batter.
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5
Cover with towel; let rise in warm place (80 to 83 degrees), free from draft, until doubled, about 1 hour.
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6
In 2-quart saucepan, melt remaining 1/2 cup butter. Add 1 cup brown sugar and corn syrup. Heat, stirring until sugar is dissolved. Pour into two 9X9 baking pans. Sprinkle with nuts.
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7
In small bowl, combine remaining 1/2 cup brown sugar and cinnamon. Set aside.
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8
Punch dough down by pushing center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut in half. Roll one dough ball into 14X9 rectangle. Brush with 1 tablespoon melted butter. Sprinkle with 1/2 of the reserved cinnamon-sugar mixture and 1/2 cup raisins. Starting at narrow end, roll tightly, jelly-roll fashion; pinch seam to seal. Cut into 9 1-inch slices. Place cut side down in prepared pan. Repeat with remaining dough. Cover with towel; let rise in warm place until doubled, about 1 hour.
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9
Preheat oven to 375 degrees. Bake 25 minutes o4 until tops are golden and rolls sound hollow when tapped with finger. Immediately invert onto serving platter to cool.
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10
REFRIGERATOR METHOD;
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11
Prepare dough and shape as above. After shaping buns, cover with towel and refrigerate up to 24 hours. When ready to bake, remove from refrigerator and let stand in warm place about 1 hour. Bake as above.
