|Hot roll mix||16 Ounce (1 Package)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Seedless raisins||2 Cup (32 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
Dissolve the yeast from hot roll mix in a large bowl according to package directions.
Beat 3 eggs well and add to the yeast.
Add the roll mix and butter and blend thoroughly.
Cover and let rise in a warm place until doubled in bulk.
Knead on a floured board until smooth.
Divide in half and roll each half to 15 x 12-inch rectangle.
Beat remaining egg lightly and brush on dough.
Combine remaining ingredients and sprinkle half over each rectangle.
Roll each as for jelly roll, starting with 15-inch side, and place, seam side down, on a greased baking sheet.
Curve to form crescents and pinch ends to seal.
Cover and let rise for 30 minutes.
Bake in 375-degree oven for 20 to 25 minutes or until done.
Frost with confectioners' icing, if desired.