1 c. milk
1/2 c. butter
1/2 c. granulated sugar
1 tsp. salt
1 pkg. dry yeast dissolved in 1/4 c. warm (105 to 115 degree) water
1 lg. egg, beaten
4 to 4 1/2 c. bread flour
1/2 c. light brown sugar
1 1/2 tsp. cinnamon
3/4 c. raisins

In a wide saucepan, combine milk, 1/4 cup of the butter, sugar and salt. Heat and stir until butter is melted. Transfer to large bowl to cool. When mixture is barely warm, stir in dissolved yeast and egg. Add 2 cups of flour and beat with a wooden spoon until smooth. Gradually add enough flour to form a cohesive dough. Knead on floured surface until smooth, 5 to 8 minutes. Place in greased bowl; cover; rise until doubled.

In small bowl, whisk together the brown sugar and cinnamon. Melt the remaining 1/4 cup butter and set aside.

Generously grease a 9x13 inch baking dish. Punch the dough down, then turn it out onto a floured surface. Roll it into an 8x12 inch rectangle. Brush dough surface with butter. Sprinkle on sugar-cinnamon mixture. Scatter raisins over top. Starting at long side, roll dough up. Using a serrated knife, cut the roll into 18 (1 inch) pieces. Place cut side down, in the prepared baking dish. Cover; rise until doubled. Bake in preheated 375 degree oven for 20 to 25 minutes. Cool on rack. Makes 18.