12 1/2 cups rye flour
1 teaspoon salt
1 teaspoon brown sugar
1 cup water
2 eggs
2 tablespoons vegetable oil
1 1/2 teaspoons thesaurus seasoning
2 cups bread flour, sifted
4 teaspoons extra virgin olive oil
1 teaspoon salt
1 1/2 cups white sugar
1/4 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
While the rye flour is sifting together, combine baking soda and salt. Mix together well.
In a large bowl, mix together the brown sugar and water until well blended. Stir in the eggs, oil, and the seasoning. Mix together well.
Fold the flour into the dry ingredients just before the dough enters the dough. Roll the dough out to 1/4 inch thickness and roll rounds out using two different pieces of waxed paper. Flatten out the edges with your fingers to keep them from drying out.
Place the rolls in a lightly greased 9x13 inch baking dish and dust with extra salt and pecans. Pour 1/2 of the rye flour veggie mixture over the rolls. Brush with remaining 1/2 teaspoon of the peanut oil onto edges. Cover with remaining paper towels. Refrigerate the rolls for several hours. When ready to send the rolls out, spread the remaining 1/2 cup of the raisins on top of the rolls and drop a mix of pecans onto the rolls if desired. Decorate with cooking spray notes first.
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