2 packets dry yeast
1/4 tsp. sugar
1/3 c. lukewarm water
2 beaten eggs
6 c. sifted all-purpose flour
2 c. milk, scalded (in microwave)
1/3 c. butter
1/3 c. sugar
2 tsp. salt
1 1/2 to 2 c. raisins, soaked 1 hour

Makes 2 pans rolls; one for the family, the other for "goodie day."

Dissolve yeast in warm water and 1/4 teaspoon sugar. In mixing bowl, combine the milk, butter, sugar and salt; cool to lukewarm. Add 1 cup flour, mix well. Mix in eggs and yeast. Gradually add remaining flour. (You may need to mix the last with a wooden spoon.) Place dough into a large, greased Tupperware-type container, cover, and let rise in warm place until doubled.

TOPPING: In each of 2 standard cake pans, melt 1 stick butter and blend in 1 cup brown sugar and 2 tablespoons light corn syrup. Spread out evenly. You may sprinkle pecans on topping as desired.

When dough has doubled, 1 1/2 to 2 hours, punch down. Turn out on lightly floured surface and divide dough in half, then each in half again as needed. (2 pieces of dough for each pan.) Working with 1 piece at a time, spread out in an 8x12 inch rectangle and brush with 1 tablespoon melted butter.

Combine 3/4 cup sugar and 3 teaspoon cinnamon; sprinkle 1/4 over each rectangle. Add raisins (optional); on the pan you bring to work, put raisins on only half the pan, otherwise the raisin non-eaters will pick 'em out), roll up (beginning with long side), seal edge. Cut each roll in 10 equal slices and place in half the pan. Do same with 3 other pieces of dough.

Cover each filled pan. Let rise in warm place until doubled. Bake at 350 degrees for about 25 to 30 minutes. Invert on rack and remove pans, scraping out the caramel. Cool a bit, enjoy!