1/4 cup warm water
1 Tbsp sugar
1 Tbsp dry yeast
Dissolve sugar in 115-125°F water. Stir in yeast. Let stand until foamy (about 10 minutes).
3 cups flour
½ tsp salt
1 Tbsp sugar
¼ cup cold butter, cut into 4 pieces
Put dry ingredients into food processor bowl fitted with the metal blade. Process briefly to combine. Drop the butter pieces into the bowl. Pulse 3-4 times to cut the butter into the flour mixture.
Add the foamy yeast mixture and pulse again 3 or 4 times to combine, scraping down the sides of the bowl as necessary.
1/3 cup dairy sour cream
1/4 cup cold milk
1 large egg
1 tsp vanilla
Add each ingredient separately to the bowl, pulsing on/off several times after each addition. When everything is combined, run the machine for 40-45 seconds to knead the dough.
Remove the dough from the bowl and let it rise in a warm, draft-free place until it has doubled in size (about 1 hour).
1/2 cup brown sugar
1/2 cup raisins
1/2 cup pecans or walnuts
1 tsp cinnamon
Mix together in the processor until coarsely chopped (about 45 seconds).
Gently roll dough into a rectangle about 20 inches long by 12 inches wide. Spread generously with butter, then spread the raisin mixture over it.
Roll up from the long side. Use a sharp knife to cut the roll into 1-inch thick slices. Lay the slices in a buttered 9x13 pan, cut sides up. Cover and let rise until doubled. Bake for 20-25 minutes at 375°F.
Makes 18-20 rolls source: