In large bowl, mix by hand with wire whisk in this order:
2 slightly beaten egg whites
1/2 c oil (Wesson or Crisco Canola oil)
1/2 c sugar
2 pkgs yeast dissolved in 1 1/4 c lukewarm water (water should be warm to touch)
1 teas salt
Using large kitchen spoon, mix in 4 c unbleached plain flour.
Place in greased bowl, turn to greased surface, cover with cloth and let rise @ least 3 hours at room temp OR overnight in refrigerator.
Place dough on floured surface and knead until air bubbles are out. You will have to add flour as you knead, but try to keep dough sticky, floured just enough to knead.
Form into 2 smooth balls and let rest for 10 minutes.
Preheat oven to 325˚.
On floured surface, roll dough into a circle, careful not to get too thin. Baste surface w/ melted butter
Sprinkle 1/4 c sugar, covering buttered surface.
Sprinkle 1/4 c +- ground cinnamon (NOT already-sugared cinnamon!), covering the sugar well.
Sprinkle again with 1/4 c sugar, covering the cinnamon.
Sprinkle 1 c crushed pecans, covering the surface BUT careful to stay 2” + in from the edges. OPTIONAL: Place 7+ raisins on top, the number depending on your taste for raisins in every bite.
Carefully roll up from one side all the way across into one long “log” roll.
Using your hands, shape the roll so that it is evenly distributed - not thicker in one spot.
Place the roll on a greased cookie sheet or pizza pan, forming a circle. Tuck the edges under.
If the dough tears, patch by pinching the dough together.
Connect the ends, shaping with your hands to form an even circle.
With scissors, cut to 1/2” + from the center at 1” to 1 1/2” intervals.
Cut around Sweetroll Ring in the same direction. Re-shape, if needed.
Cover with cloth and let rise 20 min (+-).
Bake at 325˚ for 15 - 20 min. * If using pizza pans, remember to put on a cookie sheet to bake.
Remove from oven when brown. Baste with melted butter.
Wrap with foil until ready to serve. This freezes well. Wrap for freezing w/ freezer wrap and foil.
To serve: Heat in microwave or in 325˚ oven until warm.

Yield:  15-20 servings

Per serving:  Calories 80.91, Calories from Fat 46.18, Calories from Sat F 8.89, Protein 1.63 g, Carbohydrates 7.47 g, Fat 5.13 g, Cholesterol 3.33 mg 

Courtesy of Ramsay Carswell – Florida Department of Agriculture