1/2 c  Sugar

      1 ts Salt

      1 pk Active dry yeast

  4 1/3 c  Flour, all-purpose

      1 c  Milk

      1    Butter or margarine

      2 ts Vanilla extract

      2    Eggs

    1/2 c  Brown sugar, packed

    1/2 c  Pecans, chopped

    1/2 c  Raisins, dark seedless

      1 ts Cinnamon, ground

  Servings: 18
  In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1 quart
  saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick)
  until very warm (120-130'F). Butter or margarine does not need to melt.
  With mixer at low speed, gradually beat liquid into dry ingredients just
  until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla
  extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2
  minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to
  make a soft dough.
  Turn dough onto floured surface and knead until smooth and elastic, about
  10 minutes, working in more flour (about 1/3 cup). Shape into ball; place

  in greased large bowl, turning to grease top. Cover; let rise in warm place
  (80-85'F) until doubled, about 1 1/2 hours.
  Punch down dough. Turn dough onto lightly floured surface; cut dough in
  half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small
  bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan
  over low heat, melt 4 T butter or margarine (1/2 stick).
  With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.
  Brush with half of melted butter; sprinkle with half of brown-sugar
  mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to
  seal. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
  side.
  Turn wedges short side up. Press handle of wooden spoon across each. Repeat
  with other half of dough.
  Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm place
  until doubled, about 1 hour.
  Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush, brush
  rolls. Bake rolls 20 minutes or until golden. Remove rolls from cookie
  sheets; cool on wire racks.