1 pkg. yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. butter
1 tsp. salt
3 1/2 c. flour
1 egg
1/2 c. butter, melted
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. raisins

TOPPING:

1 c. brown sugar
1/2 c. butter
2 tbsp. light corn syrup

Soften yeast in warm water. Combine milk, sugar, butter and salt; cool. Add 1 1/2 cups flour and beat well; beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turn to grease surface; cover and let rise until double, 1 1/2 to 2 hours.

Turn out on lightly floured board and divide in half. Form 1/2 into ball and let rest while rolling other half into 8x12 inch rectangle. Brush with 1/4 cup melted butter; sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup raisins. Roll lengthwise and seal edge; cut roll in 1-inch slices. Repeat with second ball of dough.

In saucepan, mix brown sugar, butter and corn syrup; heat slowly, stirring often. Divide into two 8x8x2 inch pans. Place rolls, cut side down over mixture. Cover; let rise in warm place until double, 35-40 minutes. Bake at 375 degrees for 20 minutes. Cool 2-3 minutes; invert on plate; remove pan. Yield: 2 dozen sticky buns.