Pecan-Raisin Cinnamon Rolls

This is Jessica's favorite recipe. She makes dozens every Easter and Christmas.

11 to 12 cups all-purpose flour

3/4 cup sugar

3 packages (1/4 ounce each) active dry yeast

3 tsp salt

3-1/2 cups water

1 cup vegetable oil

3 eggs

Filling:

1/4 cup butter, melted

1 cup sugar

3 teaspoons ground cinnamon

1 cup chopped pecans

1 cup raisins

Frosting:

1/4 cup butter, softened

3-3/4 cups confectioners' sugar

1 tsp Vanilla Extract

1/4 tsp lemon extract

3 to 4 Tbls. water

In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.

Turn onto a lightly floured surface; divide in half. Roll each half into a 24-in. x 15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.

Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13-in. x 9-in. baking pans.

Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown.

In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks. Yield: 4 dozen.