1 cake yeast
1/3 c sugar
2/3 c warm milk
3 1/2 c sifted flour
1/2 c melted Crisco
3 eggs*
3/4 tsp salt
1 tsp cinnamon
2/3 c raisins

Icing:

1 egg white
3/4 to 1 cup sifted confectioners sugar

*Two eggs and 1 yolk may be used, saving 1 egg white for icing.

Dissolve yeast and sugar in warm milk. Add 1 cup flour and beat until smooth. Add Crisco, beaten eggs and dry ingredients. Beat well, then stir in raisins. Let rise until double in bulk in warm place. Punch down; roll 1/2 inch thick on lightly floured board. Cut with floured cutter. Place 2 inches apart on cookie sheet which has been rubbed with Crisco. Let rise until double in bulk (about 1 1/2 hours). Snip tops in form of cross.

Bake 15 - 20 minutes in moderate oven (350°F). Beat egg white with confectioners sugar. Ice hot baked buns in form of cross.

You can leave out the raisins and cinnamon and just do plain rolls.