2 env. granular yeast
1 c. milk
6 tbsp. sugar
2 eggs
6 tbsp. butter
4 to 4 1/2 c. sifted flour
2 tsp. ground cinnamon
1/2 c. raisins or pecans
2 tsp. salt

Soften yeast in 1/2 cup lukewarm water. Scald milk. Add 2 tablespoons sugar and the salt. Cool to lukewarm and add yeast. Stir well. Beat in eggs and 4 tablespoons butter. Add to flour, stirring until a moderately firm dough is formed. Turn dough out on a lightly floured board and knead until the dough is smooth and not sticky. Roll the dough out into an oblong about 1/4 inch thick. Spread with the remaining 2 tablespoons butter and sprinkle with the 4 tablespoons sugar combined with cinnamon. Sprinkle with raisins. Roll up and cut into slices. Put the bus on a buttered baking sheet, cover and let rise for about 30 minutes or until double in bulk in a hot oven (400 degrees) for 20 minutes or until brown. Makes about 24.