1 pkg. active dry yeast
1/2 c. warm water
3 eggs
1/2 c. butter, melted, or butter
3/4 tsp. salt
4 c. sifted flour
1/2 c. evaporated milk
1/2 c. sugar

FILLING:

3 tsp. melted butter
1 c. currants (sm. raisins)
1/4 c. sugar

Dissolve yeast in warm water. In large bowl, beat eggs, stir in melted shortening, evaporated milk, sugar, salt and yeast. Stir in flour a cup at a time, blending well after each addition. Cover tightly and refrigerate overnight.

Let dough stand until room temperature, about 3 hours. Divide dough in half and turn out on floured board. Knead a few times to make dough easy to handle. Roll out into a rectangle about 8x16 inch, 1/8 inch thick.

Brush with melted butter, then sprinkle evenly with half the sugar and raisins. Roll as for jelly roll and cut into 1 inch slices. Brush (or dip) each slice into melted butter, then into the remaining sugar and currants.

Place sugared side up in greased muffin pans, or arrange in pie tins. Allow to raise one hour. Bake at 375 degrees 15 minutes or until lightly browned. Makes about 30 rolls. May be iced, but not necessary. Wrap to freeze if desired.