Instructions: Grease 13x9x2 inch pan. In large bowl, combine flour mixture with yeast from foil packet and 2 tb sugar; blend well. Stir in HOT water, 2 tb margarine and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.

On lightly floured surface, roll dough to 15x10 inch rectangle. Spread 1/4 cup margarine or butter evenly over dough. In small bowl, combine 1/3 cup sugar and cinnamon. Sprinkle with raisins and nuts. Starting with 10-inch side, roll up tightly, pressing edges to seal. Cut into 6 slices and place, cut side down, into greased pan. (At this point, dough can be covered with plastic wrap and refrigerated overnight. Dough may rise in refrigerator. If necessary, let dough stand at room temperature before baking until almost doubled in original side. Then, bake as usual).

If baking same day, you still cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until almost doubled, about 30 minutes. Heat oven to 375 degrees. Then, uncover dough and bake rolls for 20-30 minutes till golden brown. Cool 1 minute. Remove from pan and cool for 10 minutes. (This keeps bottom from getting soggy.)

Drizzle glaze ingredients over rolls which may have been placed back in pan first.

TIP: To speed up the process of rising, I heat oven to about 200 degrees for 5 minutes or so, then turn it off before putting pans in just to rise before final baking. I do this when you cant ensure room being at proper warmth or drafty. Otherwise, rolls will take too long to rise and will be either heavy in consistency or too small.)

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