3 1/4 c. all purpose flour
1 pkg. active dry yeast
1 c. milk
1/4 c. granulated sugar
1/4 c. shortening
1 egg
1/2 tsp. finely shredded lemon peel
1/2 c. packed brown sugar
1/2 c. raisins
1 tsp. ground cinnamon
2 tbsp. butter, softened
1 recipe confectioners icing

Stir together 1 1/4 cups of the flour and all of the yeast. Heat milk, granulated sugar, shortening, and 1 teaspoon salt just until warm (120 to 130°F) and shortening almost melts; stir constantly. Add to flour mixture with egg and lemon peel. Beat on low 1/2 minute, scraping bowl constantly. Beat on high 3 minutes. Stir in remaining flour. Dough will be soft.

Place in a greased bowl. Cover; chill 2 to 24 hours.

To shape, let stand at room temperature 10 minutes.

For filling, combine brown sugar, raisins, and cinnamon. On a lightly floured surface roll dough to a 16 x 12 inch rectangle. Cut in half lengthwise, forming two 16 x 6 inch rectangles. Spread half of the butter over each rectangle.

Sprinkle half of the filling down the center third of each rectangle. Fold edges of dough over filling, so each rectangle is three layers thick. Pat lightly to flatten. Cut each dough rectangle into four 4 inch long rolls.

Place rolls on a greased foil lined baking sheet. Using kitchen shears, cut 5 crosswise slashes in each roll from one long edge to but not through the opposite long edge.

Spread slashes apart slightly, forming fans. Cover; let rise in a warm place until double (about 45 minutes).

Bake in a 350°F oven for 20 minutes or until golden. Transfer to a wire rack.

Drizzle with confectioners icing. Serve warm or cool.

Yield: 8 rolls.

Confectioners Icing:

Combine 1 1/4 cups sifted confectioners sugar and enough cream or milk (2 to 3 tablespoons) to make icing for drizzling.