DOUGH
1 cup Water
3-¼ oz. packages Active Dry Yeast (or 35/8 oz. fresh yeast cakes)
½ cup Sugar
1/3 cup Butter, softened
1 cup Milk, scalded and cooled

3 large Eggs
1¼ t. Salt
3½ cups Flour, sifted
½ cup Raisins (optional)
3½ cups Whole Wheat Pastry Flour, unsifted

 

FILLING
2 cups Butter, melted
3 cups Dark Brown Sugar, packed

6 T. Cinnamon
3/4 cup chopped Walnuts (optional)

 

Combine water, yeast and sugar in large mixing bowl; let stand 5 minutes. Add butter to cooling milk to soften. When cool, add milk mixture to yeast mixture and stir well. Add eggs and salt and stir again. Add all-purpose flour; mix well. Add raisins. Add 2½ cups of the whole wheat pastry flour. Mix until dough is quite sticky and begins to leave sides of bowl.

Sprinkle ½ cup of remaining whole wheat pastry flour onto board. Knead dough about 10 minutes until dough is smooth, adding more flour if needed. (Dough should still be soft and almost sticky). Shape dough into a ball and place in large greased bowl, turning to grease top. Cover with damp towel and let rise until double in bulk, about 45 minutes.

Turn dough onto large floured board. Roll out into a 24 x 20" rectangle. (Dough will be thin).
For Filling: Mix together melted butter, brown sugar and cinnamon. Spread entire rectangle of dough with
mixture. Sprinkle with walnuts. Roll rectangle tightly from long side. Make sure you end with seam side on bottom. Shape with hands to make uniform in size from end to end.

With very sharp knife (or a long piece of dental floss) cut roll into 16 equal slices. Place side by side in two well greased 13 x 9 x 3" metal baking pans. Cover with warm, damp towel and let rise in warm place for 30-40 minutes until almost doubled in size.

Bake at 350° until nicely browned and filling is bubbly, about 35 minutes. When you remove from oven, invert onto serving platter or baking sheet to allow syrup to drip from pan onto rolls. Makes 16 large rolls.