4 1/2 to 5 c. all-purpose flour
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs
6 tbsp. butter, melted
1/2 c. sugar
4 tsp. cinnamon
3/4 c. raisins
Icing

Mix 1 1/3 cups flour and yeast in a large mixing bowl. Combine milk, water, shortening, sugar and salt in a saucepan. Heat until warm (120-130 degrees). Pour into flour mixture. Add eggs. Blend at low speed until moistened. Beat at high speed for 3 minutes. Gradually stir in enough flour to make a soft dough. (Dough will be slightly thick.)

Knead on lightly floured board until smooth. Cover with bowl and let rest 20 minutes. Roll dough into two rectangles. Spread with butter. Mix sugar and cinnamon. Sprinkle sugar mixture and raisins over rectangles.

Roll up each rectangle, beginning at the wide side. Pinch edges to seal. Cut each roll into 15 slices. Place rolls slightly apart in greased pans. Let rise on oven rack over a bowl of hot water until doubled, 40-60 minutes. Bake at 350 degrees for 25-30 minutes. While warm, frost with icing. Makes 30.

ICING:

2 c. confectioners sugar
1 tsp. vanilla
Enough milk to make smooth

In small bowl mix ingredients with a fork.