INGREDIENTS:
BREAD: 3/4 cup sugar 4 eggs 2 packets dry yeast 7 cups flour 1/2 teaspoon salt 1/2 cup butter [melted] 1 large canned milk-warm 1/2 cup warm water 1/2 cup sesame seeds 1/2 cup butter [melted to brush on tops of pinwheels]. PREPARATION: 1) Dissolve yeast in 1/2 cup warm water. 2)In a large bowl, mix together eggs and 3/4 cup sugar. 3) Add warmed milk, yeast and butter. 4) To this mixture add flour and knead the dough. If dough is sticky, lubricate hands with a little butter or oil. When dough is smooth, divide evenly into six balls. Let the dough rise covered for about 30 minutes. Roll out each ball fairly thin and brush with melted butter. Fold dough from top to center, then from the bottom to center. Brush with butter again, and then fold again, top to center and bottom to center. Place aside and repeat with all six balls. Now taking the first strip, roll out until it is just under the size of a cookie sheet. Now spread the filling over the rectangular piece of dough and evenly spread the filling. 5) Roll up the filling covered dough from the bottom like ajelly roll. With a sharp knife, cut the roll into 1 1/2 inch rounds. Press down on rounds and flatten to about 3/4 inch, then place on a cookie sheet. Cover and let rise for about 90 minutes. Brush the tops with melted butter and sprinkle with sesame seeds. Bake in a 325 degree oven for 20 - 25 minutes or until just golden brown. Note: These will store nicely and will freeze well, if the kids don't devour them the first day. FILLING: 1 1/2 cup flour 1 1/2 cup finely chopped walnuts 1 1/2 cups finely chopped raisins 1 tablespoon cinnamon/or as needed to taste 1 Tbl. Orange zest 1/2 cup butter [melted] 1 cup granulated sugar 1/4 cup brown sugar PREPARATION: 1)In a large skillet, melt the butter and then add the flour. While stirring continually allow it to brown just slightly. Take off heat and let cool for about 5 minutes. Add sugars, walnuts, cinnamon, orange zest and raisins. Mix in well. Let cool before using.
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