2 pkg. active dry yeast, or 2 cakes compressed yeast
1/2 c. warm water
1/4 c. milk, scalded
1/2 c. oil or melted shortening
1/3 c. sugar
3/4 tsp. salt
3 1/2 to 4 c. sifted flour
1 tsp. cinnamon
3 beaten eggs
2/3 c. raisins

Soften active dry yeast in warm water. Combine milk, oil, sugar, and salt. Cool to lukewarm. Sift together one cup of the flour and cinnamon. Stir into milk mixture. Add eggs and beat well. Then add yeast and raisins. Add remaining flour to make a soft dough. Beat well.

Cover and let rise in warm place for about 1 1/2 hours. Punch down and turn out on a floured surface. Roll out 1/2 inch thick. Cut rounds with a 2 1/2 inch biscuit cutter. Place buns on a greased baking sheet. Cover and let rise 1 hour.

Cut a cross on each bun with a sharp knife or scissor. Brush tops with slightly beaten egg white.

Bake in 375 degree oven for 15 minutes or until lightly browned.

Frost a cross on each bun while hot.

Makes about 2 dozen buns.