Chelsea Buns

Chelsea Buns

2 3/4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 tsp. salt
1 envelope Quick-Rise instant yeast
1/2 cup water
1/4 cup milk
1/2 cup butter or margarine, divided
1 egg, lightly beaten
1 cup firmly packed brown sugar
2 tsp. ground cinnamon
9 each maraschino cherries and pecan halves
2/3 cup raisins
Makes 9 Chelsea buns
Combine 2 1/4 cups flour, sugar, salt and yeast.
Heat water, milk and 2 tbsp. butter until hot to touch (125F).
Stir into dry mixture; add egg.
Mix enough reserved flour to make soft dough.
Knead on floured surface until smooth and elastic.
Cover for 10 minutes.
Combine brown sugar, cinnamon and remaining butter.
Place 1/3 cup mixture into 9" greased square pan; blend in 2 tbsp. water.
Top with marachino cherries and pecans.
Roll dough into 14X9" rectangle.
Spread with remaining cinnamon mixture; sprinkle with raisins.
From short end, roll jelly roll style; pinch seam.
Cut into 9 pieces; place cut side up in pan.
Cover, let rise in warm place about 40 minutes.
Bake in 350F oven for about 30 minutes.
Invert onto rack to cool.