Cinnamon Sweet Rolls

4 to 5 cups unsifted flour
1 cup sugar
2 packages RED STAR Instant Blend Active Dry Yeast
1 cup milk
1/2 cup HELLMAN'S or BEST FOODS Real Mayonnaise
1/4 cup water
1 egg
6 tablespoons margarine, melted
2 teaspoons ground cinnamon
2 tablespoons chopped nuts
2 tablespoons raisins
1 cup powdered sugar (optional)
1 tablespoon hot water (optional)
1 teaspoon vanilla (optional)

Grease two 13x9x2-inch baking pans. In large bowl, mix 1-1/4 cups flour, 1/2 cup sugar and dry yeast. In 1-quart saucepan, stir milk, mayonnaise, and water. Heat over medium heat until very warm (120 to 130 degrees F.). Add to dry ingredients. With mixer at medium speed, beat 2 minutes. At low speed, add egg and 3/4 cup flour; beat 2 minutes. With wooden spoon, stir in enough remaining flour to make an easily handled dough. On lightly floured surface, knead 8 to 10 minutes or until smooth and elastic, adding additional flour as necessary. Place in greased bowl; turn dough greased side up. cover with damp towel. Let rise in warm place 1 hour or until doubled. Punch down. Divide in half. Roll each half into 7x14-inch rectangle. Brush each with 2 tablespoons margarine. For filling, mix 1/2 cup sugar, cinnamon, nuts, and raisins. Sprinkle half of the filling mixture on each rectangle of dough. Roll up jelly-roll fashion, starting at long edge. Pinch seam to seal. Slice each roll into 12 parts. Place cut sides up in greased pans. Cover and let rise in warm place for 30 minutes or until doubled. Bake at 350 degrees F. for 25 to 30 minutes or until golden. Remove from pans. Brush with remaining margarine. If desired, ice with confectioner's icing: Mix powdered sugar, water, and vanilla; use spoon to drizzle glaze over sweet rolls. Serve warm.

Makes 24.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc./1982 Red Star Yeast, Universal Foods Corp.]