Recipe(tried): Chelsea Buns for H Henderson

I think this is what you want. I have other recipes for these buns but this is what I use. It is a long recipe but very good. It is easier than it looks!

CHELSEA BUNS
Adapted by me (Judy/Quebec) from....
Sources: "Food That Schmecks" & "More Food that Schmecks", by Edna Staebler

Dough Recipe:
1 tsp. sugar
1/2 cup lukewarm water
2 Tbs. yeast
1/2 cup lard or shortening
3 cups water
3/4 cup sugar
3/4 tsp. salt
2 eggs, beaten
6-7 cups all-purpose flour

Dissolve the tsp. of sugar in the 1/2 cup lukewarm water. Sprinkle the yeast over it and let stand 10 minutes till the yeast rises, then stir. Blend the lard, 3 cups water, 3/4 cup sugar and the salt. Heat to lukewarm on the stove. (remove from heat)
Add the beaten eggs, then the dissolved yeast mixture. Add enough of the flour for a soft dough. Scrape the dough onto well-floured surface, sprinkle with flour and knead it well. Keep adding more flour (you may need a whole cupful) til the dough seems smooth and elastic. Plop dough into a large bowl covering it with a little oil. Loosely cover with wax paper or a dish cloth. Set in a warm place till doubled in bulk. (about 2 hours) Punch the dough down and shape into whatever you want to make.

Chelsea Buns:

Melt 1/2 cup butter, putting aside 2/3's of it and putting the rest in a 9" square glass baking dish.
Sprinkle 1 cup brown sugar with the 2/3's butter and 1/2 cup brown sugar over the melted butter in baking dish. Sprinkle some chopped walnuts and some cherries on top of butter & sugar in the baking dish.

Roll out 1/3 of the dough on a floured surface into a rectangle 1/3" thick and 7" wide. Spread with the butter and brown sugar that you set aside. Sprinkle dough with cinnamon and 1 cup raisins. Roll up the long side like a Jelly Roll, cut in slices about 1" thick. Put rolls, cut sides down in baking dish till it is filled. Don't crowd! Let rise until double in size and then bake at 350F about 25 minutes, til golden.

I make the buns 3 times or make something else with the rest of the sweet dough.