1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. shortening
2 pkg. dry yeast
1/2 c. very warm water
2 eggs, beaten
5 c. all purpose flour

TOPPING:

1 1/2 c. sugar
2 tsp. ground cinnamon
2/3 c. raisins

Scald milk and stir in sugar, salt and shortening. Cool to lukewarm. Dissolve yeast in very warm water. Stir until dissolved, then stir into the lukewarm milk mixture. Add beaten eggs and 3 cups flour. Beat until smooth and stir in an additional 2 cups flour. Turn dough out onto lightly floured board and knead until smooth and elastic. Place in a greased bowl and brush top with soft shortening.

Cover and let rise in a warm place free from draft, until double in bulk (about 1 hour). Punch down and turn out onto lightly floured board. Divide dough in half. Roll out each half into an oblong 14 x 9 inch. Brush lightly with melted butter. Sprinkle each with mixture of sugar, cinnamon and raisins. Roll up as for jelly roll to make roll 9 inches long.

Cut into 9 equal pieces. Place cut side up about 1 inch apart in greased pan. Cover and let rise until doubled in bulk. Bake at 350 degrees for about 35 minutes. Yield: 2 dozen.