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 10×12-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 18 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.
- 1 package active dry yeast
- 2 Tablespoons warm water (110°F to 115°F)
- 1/3 Cup milk
- 2 Tablespoons shortening
- 2 Tablespoons sugar
- 1 Teaspoon salt
- 1 egg, beaten
- 2 Cups flour
- 1 Cup firmly packed brown sugar
- 2 Tablespoons honey
- 2 Tablespoons butter or margarine
- 1/3 Cup chopped nuts
- 1/4 Cup butter or margarine, softened
- 1/4 Cup sugar
- 1 Teaspoon cinnamon
- 11/4 Cups California raisins