2 pkgs. dry yeast
1/2 c. warm water
1/2 c. sugar
2 c. scalded milk, cooled to lukewarm
2 tsp. salt
1/2 c. soft butter
2 eggs, slightly beaten
7 c. flour (approx.)
1/4 c. milk
1/2 c. sugar
1 tsp. cinnamon
2 tsp. sesame seeds
1/4 c. raisins

Dissolve yeast in warm water. Add sugar and salt. Allow combined milk, butter and eggs to become lukewarm. When cooled, add to yeast mixture. Add enough flour to make soft dough. Knead until smooth and elastic. Place in greased bowl, cover, let rise until double (about 1 hour). Remove from bowl and separate into 2 balls. Let sit for a few minutes.

Knead and roll into 2 rectangles about 14 x 9 inches. Brush each with milk, 1/4 cup sugar, cinnamon, seeds and raisins. Roll and place in greased and floured 9 x 5 inch baking pans. Brush with remaining milk and sprinkle with cinnamon and seeds. Let rise until dough reaches top of pan. Bake at 350 degrees for 45 minutes. Cool before removing from pans.