DOUGH - BASIC:

1 c. milk
1/2 c. sugar
1 tsp. salt
1/2 c. butter
1/4 c. warm water
1 pkg. dry yeast
1 egg
4 c. all-purpose flour

CINNAMON ROLLS:

Melted butter
1 1/2 c. sugar
2/3 c. raisins (opt.)
2 tsp. cinnamon
1 c. powdered sugar
3 tbsp. milk

DOUGH: Scald 1 cup milk. Stir in 1/2 cup sugar, salt, 1/2 cup butter. Cool to lukewarm. Put warm water into a large bowl, then sprinkle in yeast, stirring until dissolved. Stir in lukewarm milk mixture, egg and half of the flour. Beat until smooth. Stir in remaining flour to make stiff batter. Cover tightly with aluminum foil. Refrigerate at least 2 hours (dough may be kept refrigerated 3 days). Divide dough in half. Roll each half into a rectangle, about 1/2" thick. Brush with melted butter.

Combine 1 1/2 cups sugar, raisins and cinnamon, sprinkle half of this mixture over each piece of dough. Roll up each as for jelly roll. Seal edges firmly. Cut each roll into 1" slices and place cut side down in greased pan. Cover and let raise in warm place until double in bulk, about 1 hour.

Bake at 350 degrees about 25 minutes or until done. Remove from pans and cool on wire racks. Combine powdered sugar and 3 tablespoons milk. Frost rolls when cool.