Soften yeast in warm water in large bowl, about 5 minutes. Add milk, sugar, salt, and oil. Stir to blend. Add flours and raisins and beat well. (May add up to 1/4 cup additional whole wheat flour to make stiff dough.)
Transfer dough to lightly floured surface and knead 2-3 minutes. Place dough in an oiled bowl, cover with a towel, and let rise in a warm place 40 minutes or until doubled.
Remove to lightly floured surface and roll into a 16 x 6 inch rectangle. Spread with margarine and sprinkle with cinnamon. Roll up lengthwise so you have a 16-inch roll.
Spread honey and nuts evenly over bottom of oiled 9-inch square pan and cut dough into 1-inch slices. Place each slice in pan, cut side up. Let rise 20 minutes or until doubled. Bake at 375° for 20-25 minutes. Turn out of pan upside down.
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