By Tad Mitchell
December 24, 2016
This recipe comes from my great aunt Alverna Virtue. She baked them in a 13 X 9 inch pan instead of a cookie sheet and used an icing instead of butter frosting. When we visited the farm, they were available at every meal: breakfast, lunch, and dinner. They were the highlight of the trip.
1Add all ingredients. Mix in bread machine or mix with bread dough capable mixer. If not using bread machine: mix on medium-low for 4 minutes and then mix on medium-high for 8 minutes. (After mixing the temperature of the dough should be 80 degrees. If it is warmer than you should use colder liquid ingredients the next time.)
2Let rest for 35 minutes. Punch down dough and form into ball. Place seam side down and let rest for 25 minutes.
3Roll dough into a rectangle ¼ inch in thickness. Brush surface with melted butter. (If you put too much butter, the centers of the rolls will pop out during baking.) Rub with brown sugar. Sprinkle with cinnamon and raisins. Roll like a jelly roll and seal seams. Slice dough into 12-15 pieces (12 for a 13x9-inch pan, 15 for a large Wearever industrial baking sheet). Place rolls on greased baking pan. Cover and let rise until double in size (approximately 1 hour).
4Bake at 375 degrees for 13-15 minutes until golden brown on top.
5Frosting: (½ cup softened butter (not margarine!), 2¼ cups powdered sugar, 1 teaspoons vanilla, 2 to 3 tablespoons milk) Beat butter until smooth. Add sugar 1 cup at a time beating smooth each time. Add vanilla. Add milk until desired consistency is achieved.
6Caramel Pecan Rolls: (1 1/3 cups packed brown sugar, ½ cup butter, 2 tablespoons light corn syrup, 2/3 cup chopped pecans) Melt butter. Add remaining ingredients and stir until combined. Pour in the bottom of a greased 13x9-inch pan. Place rolls in pan. Let rise. Bake. Let sit 5 minutes after removing from oven and invert onto cookie sheet.