1 c. scalded milk
1 c. lukewarm water
2 cakes yeast
1 c. shortening
1 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
7 c. flour
1/2 tsp. nutmeg

Scald milk and pour over sugar, salt and shortening in large bowl. Dissolve yeast in 1/2 cup lukewarm water in small bowl. Add remaining water and beaten eggs. When milk has cooled to lukewarm, add yeast and beaten eggs. Beat well. Add flour gradually, beating well. Knead lightly, work in just enough flour so that dough can be handled.

Place dough in greased bowl. Cover and let stand in a warm place until it rises into double in bulk (about 2 hours). Roll dough until about 1/4 inch thick. Brush on soft butter, brown sugar and raisins. Roll up dough. Cut in 1/2 inch slices. Place in a warm pan that has melted butter and brown sugar covering the bottom. let rise until twice in size. Bake in 350 degree oven for 20-25 minutes. Turn upside down on plate to cool.