These are very delicious.I used Hogdson's dry active yeast. I have found that it raises much better than other brands. To make the stiff dough I added 3 cups white flour. I then wrapped my very large Tupperware bowl w/lid in a heavy bath towel & placed on my cooktop while I made the filling. After 1 hr, I turned on my oven so as to heat up the top of the stove for maximum raising. I omitted raisins as DH does not care for them but they would make them sweeter. I used real butter for the filling. The remainder of the stick of real butter I put on the bottom of my pan along w/ approx. 1/3 cup brown sugar Splenda before adding the cut rolls. I let mine raise in the pan for approx 1/2 hr. When completed cooking I rubbed another stick of butter over the top of the rolls. After 10 minutes I flipped the pans(glass) over on top of Reynolds wrap for storage. Suggest you store in refrigerator until you use them up.