Rolls:

 2 packages yeast

 1/2 C. warm water

 1/2 C. plus 1 t. sugar, divided

4 1/2 C. flour

dash salt

2 sticks butter

3 eggs, beaten well

1/2 C. sour cream

Filling:

1 stick butter, melted

1 1/3 C. raisins

3/4 C. sugar

2 T. cinnamon

Topping:

2 C. firmly packed brown sugar

1/2 C. water

1 1/4 C. chopped pecans or walnuts

Dissolve yeast in warm water and add 1 teaspoon sugar. Let stand for 10 minutes or until yeast begins to foam. Put flour, salt and 1/2 cup sugar in mixing bowl and cut in butter. Add eggs, sour cream and yeast mixture. Mix until ingredients are fully incorporated. Place in a bowl that has been coated with nonstick vegetable spray. Cover with plastic wrap and refrigerate for several hours or overnight. It should rise to about double in size.

When ready to bake, remove from refrigerator and divide into 4 parts on a lightly floured board or pastry cloth. Roll one piece into a 1/2-inch-thick rectangle about 12 inches by 14 inches. Cover remaining pieces until ready to use. Brush with 2 tablespoons melted butter. Sprinkle with a quarter of cinnamon-sugar mixture and 1/3 cup raisins. Starting with long side, roll up jelly roll-style. Tuck ends in and cut into 12 slices.

Coat four 12-muffin tins well with nonstick vegetable spray. Combine topping ingredients and place 1/2 tablespoon in bottom of each tin. Place dough slices over topping. Brush tops with any remaining butter. Cover with a cloth and let rise in a warm place for 1 to 2 hours or until doubled in size. Bake in preheated 350°F. oven until deep golden brown, about 15 minutes. Remove from oven and invert immediately onto a baking sheet to cool.

Yields 4 dozen rolls.