3 c. milk
1 stick butter
3/4 c. sugar
1 tbsp. salt
2 cakes yeast
2 beaten eggs
6 c. flour
2 tbsp. cinnamon
1 1/2 c. sugar
2 sticks softened butter
Raisins
Melted butter

Scald 3 cups milk in top of a double boiler, or in microwave in glass bowl. Add a stick of butter, 3/4 cup sugar, and salt. Cool the mixture until it is lukewarm. Crumble 2 cakes of yeast and dissolve into a small amount of lukewarm water. Stir into the cooled milk mixture. Add the eggs and begin to work the flour in. Beat until smooth (makes wonderful pizza crust by the way). Add any remaining flour until dough is formed.

Flour your hands and knead the dough until it is smooth and then place it in a greased bowl and cover for 1 hour. Mix cinnamon with 1 1/2 cups sugar and put aside. Soak a generous amount of seedless raisins in water until they are plump. Divide the dough into 4 equal parts. Roll out each mound of dough until it is less than 1/4 inch thick. The thinner the better. Then generously spread softened (not melted) butter on the dough.

Sprinkle on some of the cinnamon-sugar mixture and as many raisins as desired. Carefully roll the dough as you would a jelly roll and then slather on more butter. Slice into one inch pieces and place together, sliced side down, into a greased pan. Brush top with melted butter and sprinkle with more of the cinnamon-sugar mixture. Cover and let rise in a warm place for about 45 minutes. Bake in preheated oven at 375 degrees for 30 minutes or until golden brown. Medium difficulty and time consuming. Freezes well. Makes about 100 small rolls.