1/2 c. milk
1/3 c. shortening
1/4 c. firmly packed brown sugar
1 tsp. salt
1 pkg. dry yeast
1/2 c. warm water (105-115 degrees)
2 eggs
3 to 3 1/2 c. bread flour, divided
3/4 c. quick-cooking oats, uncooked
2 tbsp. butter, softened and divided
1 c. firmly packed brown sugar
1/3 c. butter, softened
1/4 c. raisins
2 tsp. ground cinnamon
2 c. sifted powdered sugar
3-4 tbsp. water

Combine first 4 ingredient sin a saucepan; heat until shortening melts, stirring occasionally. Cool mixture to 105 to 115 degrees.

Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, 1 cup flour, and oats, mixing well. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; cover and let rest 10 minutes. Divide dough in half and roll each half into a 12-inch square. Spread each square with 1 tablespoon butter. Combine 1 cup brown sugar, 1/3 cup butter, raisins, and cinnamon; sprinkle mixture over dough. Roll up jellyroll fashion; pinch seam to seal (do not seal ends). Cut each roll into 1 inch slices; place slices, cut side down, in 2 greased 8-inch square pans.

Cover and let rise in a warm place free from drafts, about 45 minutes or until almost doubled in bulk. Bake at 375 degrees for 15-20 minutes or until golden brown. Combine powdered sugar and water; drizzle over warm rolls. Yield: 2 dozen.