3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
1/2 c. warm water (110-115 degrees)
4 1/4 to 4 3/4 c. sifted flour
2 eggs

Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.

Gradually stir in enough remaining flour a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5-8 minutes.

Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1-1 1/2 hours. Punch down and turn onto board. Divide risen dough in half.

Roll each half into a 16x8-inch rectangle. Combine 1 cup sugar, 1/2 cup melted butter and 1 tablespoon ground cinnamon. Spread half of mixture on each rectangle. If you like, scatter each rectangle with 1/3 cup raisins. Roll lengthwise as for jelly roll; seal edges.

Cut in 1-inch slices. Place, cut side down, in 2 well-greased 9-inch square pans. (I use 3 well-greased pie plates.) Cover and let rise until doubled, 30-40 minutes. Brush tops lightly with melted butter. Bake in moderate oven (375 degrees) 20-25 minutes. Remove to wire racks. Makes 32 rolls.

Frost rolls with confectioners sugar frosting, if you like. To 1 cup sifted confectioners sugar add enough milk or cream to make mixture to spreading consistency. Add 1/2 teaspoon vanilla and a dash of salt (or flavor with 1/2 teaspoon lemon juice and 1/4 teaspoon grated lemon peel). Stir until smooth. Spread on rolls.