Cinnamon Twists

6 cups of all-purpose flour
1/2 cup granulated sugar
2 packages rapid rise Yeast (4 1/2 tsp. dry yeast)
1 teaspoon salt
1 cup milk
1/2 cup each, water and butter
2 eggs
raisins (use any amount you like)
1/2 cup chopped almonds (optional)
2/3 cup firmly packed brown sugar
1 1/2 tsp. ground cinnamon

In a large bowl, combine 1 1/2 cups flour, sugar, un-dissolved yeast and salt. Heat milk, water, and butter until very warm (105º to 115ºF). Add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough flour to make a soft dough. Knead on floured surface till smooth, about 8 minutes. Cover; let rest 10 minutes. Knead raisins and nuts into dough; roll 24-x 12-inches. Melt remaining butter; brush on dough; sprinkle with brown sugar and cinnamon. Fold dough in half lengthwise. Cut cross-wise into 24 strips. Twist each strip twice in opposite directions. Place on 2 greased baking sheets. Cover with plastic wrap; refrigerate for 2 to 24 hours. Let rolls sit at room temperature, uncovered, 10 minutes.

Bake at 375ºF for 15 minutes or until golden brown. Remove from sheets; cool on wire racks.