2 tbsp. (2 pkgs.) yeast
1 1/2 c. water
1/2 c. sugar
1 tsp. salt
2 eggs
3/4 c. vegetable oil
5 c. flour
1/2 c. butter (for spreading)

FILLING:

Cinnamon
Brown sugar
Raisins
Nuts to taste

Mix yeast into warm water (body temperature). Add salt and sugar. Blend eggs and oil together. Add to mixture with 1 cup of the flour. Let mixture rest until it bubbles (about 5 minutes.) Add rest of flour, stirring in gradually and kneading on floured board about 15 minutes or until elastic and not sticky. Let rise until doubled in covered, greased bowl.

Punch down and roll into rectangle, about 1/4 inch thick. Spread with butter, sprinkle with cinnamon, brown sugar, nuts and raisins. Roll up lengthwise. Pinch edges. Cut into 1 inch pieces. Rolls should just touch each other in greased pans. Let rise 1 hour or until doubled. Bake approximately 20 minutes at 350 degrees. Yield: 2 dozen.

ICING:

1/4 c. butter
2 to 4 tbsp. milk
3/4 lb. powdered sugar
1/4 tsp. almond extract

Combine.