1 pkg. granular yeast
1/4 c. water, warm
1 1/4 c. milk
3/4 c. sugar
1 tsp. salt
1 tbsp. sugar
1/2 c. shortening
2 eggs

If using a yeast cake, use 1/4 cup warm water. Place the warm water in small cup, sprinkle in granular yeast or crumble in the yeast. Cover and let it stand. Heat milk to lukewarm, add salt, sugar and after stirring the yeast to be sure every grain is blended smoothly, stir it into the milk.

Add 2 cups flour in mixing bowl, make a well in center, pour in milk mixture and then beating from center out, beat the flour and liquid together until the mixture fairly dances. Cover and let it sit aside while you beat 1/2 cup shortening light. Gradually beat in 3/4 cup sugar, eggs, 1 at a time. When the yeast mixture is light looking and bubbly, add the shortening-sugar-egg mixture a big spoonful at a time, beating it in.

When well beaten, stir do not beat the rest of the flour (3 cups) in a small amount at a time, mixing well. Cove and let it rise in a warm place until double in size. Take 1/3 of dough, roll it out to neat rectangle on floured surface, 1/4 inch thick. Sprinkled with softened butter, sprinkle it thickly with brown sugar and raisins. Drift cinnamon over it and then trickle molasses or cane syrup over it.

Roll jelly roll fashion. Cut with floured knife into 1 to 1 1/2 inch slices. Place cut slices down into pan with prepared butter and syrup. Try not to have them touch. Cove rand let rise in bulk. Bake at 350 degrees until browned (approximately 25 to 35 minutes). Turn out immediately.