In large mix bowl, combine: 1 pkg. active dry yeast

Heat until warm (115 to 120 degrees) : 1/4 c. sugar 1/4 c. shortening 1 tsp. salt

Stirring to melt shortening. Add to dry mixture. Add 2 eggs. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in 1 1/2 to 2 cups all-purpose flour to make a moderately stiff dough. Knead on lightly floured surface until smooth (8 to 10 minutes). Shape into a ball. Place in greased bowl, turning once. Cover; let rise until double (45 to 60 minutes). Punch down; divide in half. Cover; let rest 10 minutes.

1/4 c. butter, melted
1/2 c. sugar
2 tsp. ground cinnamon
3/4 c. raisins (opt.)

Roll each half of basic sweet roll dough into a 12 x 8 inch pan. Brush each with half the melted butter. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with raisins if desired. Roll up each piece, starting with long sides; seal seams. Slice each into 12 rolls. Place rolls, cut side down, in two greased 9 x 1 1/2 inch round baking pans. Cover and let rise until double (about 35 minutes). Bake at 375 degrees for 18 to 20 minutes. Drizzle icing over warm rolls. Makes 24.

Combine: 1/4 tsp. vanilla Enough milk to make a drizzling consistency (about 1 1/2 tbsp.)

Ices 2 loaves or one batch of rolls.