3 pkgs. active dry yeast
1 c. warm water (105 to 115 degrees)
3 c. warm water
1/2 c. sugar
1 tbsp. salt
1/2 c. oil or butter
9 to 10 c. flour
Butter
Brown sugar
Cinnamon
Raisins

Dissolve yeast in 1 cup warm water. Stir in 3 cups warm water, sugar, oil, salt and 4-5 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl, let rise in warm place until double. Punch down, knead for 2 minutes; divide into 6 equal pieces.

With rolling pin on lightly floured surface, roll out into rectangle 1/2 inch thick; butter, sprinkle with brown sugar, cinnamon and 1/4 - 1/2 cup raisins. Roll up lengthwise; cut off rolls, place in greased square cake pans with cut side up (1 1/2 - 2 inches long). Let raise until double in size. Bake in 350 degree oven for 20-25 minutes. Cool, frost with vanilla glaze, if desired.