1/2 c. yeast
2 c. warm water
1 qt. sugar
1/3 c. salt
2 tbsp. salt
2 2/3 qt. warm water
1 qt. oil
1 qt. dry non-fat milk
16 eggs
14 lb. white flour
2 lb. brown sugar
2 c. cinnamon
1/2 lb. butter

In mixer soften yeast in water, let stand 10 minutes. Next, add sugar through dry milk then add eggs and flour. Mix for 10 minutes. Take out of mixer and split into two batches. Take one batch and roll into rectangle as long as table and as wide, (if possible without tearing dough). Then put brown sugar and cinnamon onto dough that has been rubbed with butter. Next add raisin and nuts and roll as tight as needed. Cut and place cut side down on cookie sheets lined with baking paper. Set aside and let dough rise.

Bake at 300°F for about 30 minutes.