from the Angelique
1/2 c. milk
1/2 c. shortening
1/2 c. sugar
1/4 c. water
1 T. yeast
1 T. honey
4 c. flour
In a small bowl, pour 1/4 c. warm water, 1 T. yeast and 1 tsp. honey. Set aside mixture to proof.
In large mixing bowl, pour milk, melted shortening, sugar and eggs, mix until well blended. Add the yeast, honey and water mixture once it has proofed. Mix well. Blend in flour until smooth. Place in greased bowl and cover with cloth. Let rise overnight or until doubled in size.
Turn out on slightly floured surface and knead. Divide kneaded dough into 2 parts. Roll out dough on lightly floured surface into a rectangular shape. Spread dough with melted butter, then sprinkle with cinnamon, brown sugar, walnuts and raisins. Roll up dough from long edge and slice into 1 1/2-inch segments. Grease a large oblong pan and pour a thin layer of maple syrup and/or honey in the bottom. Place segment in the pan so cut edge is down. Cover and let rise until twice their size.
Bake in medium oven until golden brown. You may need to cover the pan with foil if the top seems to be cooking too quickly. When done turn over onto foil. Be careful because the syrup from bottom will be very hot and will run down the sides of the buns!