3 c. self rising flour
4 1/2 tbsp. shortening
1 c. milk
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 tbsp. cinnamon
3/4 c. chopped pecans
3/4 c. raisins

Cut shortening into flour until it resembles coarse crumbs. Add milk, blend with fork until dough leaves sides of bowl. Turn onto lightly floured surface and knead 4-6 strokes. Roll into 14 x 20 inch rectangle.

Spread butter over dough, leaving a narrow margin on all sides. Combine sugar, brown sugar, and cinnamon and Sprinkle over butter. Add nuts and raisins, if desired.

Beginning at the long side of dough, roll up in jelly roll fashion. Pinch ends and edges to seal. Cut roll into 1 inch slices. Place slices cut side down in greased 9 x 13 x 2 inch pan. Bake at 375 degrees for 20-25 minutes. Remove from oven and cool.

To glaze, combine 1 1/4 cups confectioners sugar and 3 tablespoons milk. Drizzle over cooled rolls. Makes about 20.