2 pkg. dry yeast
2 c. lukewarm water (110 to 115 degrees)
1/2 c. sugar
1/2 c. butter, melted
1 egg
2 tsp. salt
6 1/4 c. flour
1 1/2 c. raisins

In mixing bowl, dissolve yeast in water. Add sugar, 1/4 cup melted butter, egg, salt, and 3 cups of the flour. Beat with electric mixer at medium speed 2 minutes until well blended. Stir in raisins and remaining flour to make a soft dough that is easy to handle. Form into a ball. Place in greased bowl turning once to grease the top. Cover bowl and refrigerate 2 hours. Punch dough down. When ready to use, divide dough in half. Form 1/2 into 36 equal balls. Brush with 2 tablespoons melted butter. Place 3 balls in each of 12 muffin cups. Cover with towel. Bake at 400 degrees about 20 minutes. Remaining dough can be baked or refrigerated for up to 3 days.