1 (1/4-ounce) package
active dry yeast or 2 1/2 teaspoons
2 tablespoons warm water, (110 to 115°:f)
1/3 cup milk
2 tablespoons vegetable shortening
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg, beaten
2 cups all-purpose or bread flour
Topping:
1 cup firmly packed brown sugar
2 tablespoons honey
2 tablespoons butter or margarine
1/3 cup chopped nuts
Filling:
1/4 cup butter or margarine, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup raisins
Soften yeast in warm water.
Heat milk to scalding. Remove from heat and stir in shortening,
sugar and salt. Cool to lukewarm. Stir in softened yeast, egg
and flour to make a moderately stiff dough. Knead slightly. Allow
dough to rest while preparing topping.
In a small saucepan combine
brown sugar, honey and butter. Heat, stirring, until sugar is
dissolved, Spread on bottom of a greased 8-inch square pan. Sprinkle
with nuts; set aside.
Roll dough into a 10 x
12-inch oblong about 1/4-inch thick. Dot surface with butter;
sprinkle with sugar, cinnamon and raisins. Starting with long
side, roll up as for a jelly roll and pinch edge of lengthwise
seam together. Cut into 9 equal slices. Place rolls cut side
down in prepared pan. Flatten each slice with fingers until barely
touching each other. Cover and let rise until light and double
in bulk, about 1 hour.
Bake at 375°F for
20 to 25 minutes or until golden brown. Remove from oven and
invert pan immediately on a large plate. Let cool.
Makes 9 buns.
Recipe provided courtesy of California Raisin Marketing Board.
