3 c. flour
1/4 c. sugar
3/tbsp. shortening
1 pkg. yeast
1/2 c. milk
3/4 tsp. salt
1/4 c. warm water
2 eggs, well beaten

Scald milk. Stir in sugar, salt, and shortening; cool to lukewarm.

Measure water in 2-quart bowl. Sprinkle in yeast; stir to dissolve. Add lukewarm milk and egg mixture; mix well. Add 1 1/2 cups flour; beat until smooth. Add remaining flour gradually; let rise one hour.

Make rectangular shape about 18 inches by 9 inches. Brush top with 3 tablespoons butter. Mix 3/4 cup sugar and 2 teaspoons cinnamon and sprinkle on top. Add 1/2 cup raisins.

Roll and cut out 1-inch wide. Let rise one hour. Bake at 425 degrees for 15-20 minutes. Top with glaze.

GLAZE:

1/2 c. confectioners sugar
3 tsp. milk
1/4 tsp. vanilla