Ingredients
11 to 12 cups all-purpose flour3/4 cup sugar3 packages (1/4 ounce each) active dry yeast3 teaspoons salt3-1/2 cups water1 cup canola oil3 large eggsFILLING:1/4 cup butter, melted1 cup sugar3 teaspoons ground cinnamon1 cup chopped pecans1 cup raisinsFROSTING:1/4 cup butter, softened3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract1/4 teaspoon lemon extract3 to 4 tablespoons water
Preparation
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 24x15-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 13x9-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.
