1 c. milk
1/2 c. sugar, divided
1/4 c. shortening (I use butter)
1 1/2 tsp. salt
1 pkg. dry yeast
2 tbsp. lukewarm water
1 egg, beaten
3 1/2 - 4 c. flour
4 tbsp. melted butter
1/2 - 1 c. raisins

RUM GLAZE:

1 c. confectioners' sugar
1-2 tbsp. hot water
2 tsp. rum extract

Scald milk, pour over 1/4 cup sugar, shortening and salt. Cool to lukewarm. Dissolve yeast in lukewarm water. Add yeast, egg and 1/2 of the flour and beat until smooth. Stir in enough of the remaining flour to make dough soft, mixing until smooth. Cover and let rise in a warm place until doubled in bulk.

Roll dough into 2 rectangles 12 inches long and about 1/2 inch thick. Brush each with 2 tablespoons butter and sprinkle with remaining 1/4 cup sugar (2 tablespoons each). Sprinkle with raisins. Roll up and cut crosswise 1 inch slices. Place in baking pan. Cover and let rise double in bulk. Bake at 375 degrees for 20-30 minutes.

Combine glaze ingredients and pour over rolls. Serve warm.