1 c. milk
1 pkg. dry yeast
3 c. white flour
1/2 c. cooking oil
1 egg
12 tsp. salt
2 tbsp. sugar
1/2 lb. raisins

Heat milk to scalding; cool to lukewarm. Put lukewarm milk and yeast in the blender; let stand 5 minutes.

Meanwhile, measure flour into a large bowl. Cover container of blender and run on speed 5 (or high) for 20 seconds. Add oil, egg, salt and sugar. Cover and run on high for 5 seconds. Pour into the bowl of flour; stir until thoroughly mixed. Cover and let rise 1 1/2 hours or until double in bulk. Stir down and add raisins.

Turn onto a lightly floured board. Shape into 1 loaf or 24 rolls. Let rise 45 minutes or until doubled. Bake 45 minutes for bread or 25 minutes for rolls at 375 degrees. Cool on wire rack.