1 c. water
2 dry yeast cakes
2 sticks butter
2 eggs
1 c. raisins
1 1/2 c. milk
1 c. sugar
1 tsp. salt
5 1/2 - 6 c. flour

Scald milk, add butter and water. When cooled to lukewarm, add yeast and mix well. Add salt, sugar and well beaten eggs. Add raisins and enough flour to make a soft dough that can be handled. Knead on floured board until smooth and elastic, adding more flour as necessary.

Place in greased bowl, grease top of dough, cover with a cloth and allow to rise until double in size (1 - 1 1/2 hours). Punch down, roll in rectangle 1/2 inch thick.

Spread top with butter, sprinkle with sugar and cinnamon. Roll up like a jelly roll pressing edge down firmly. Cut in slices 1 inch thick.

Place cut side down on greased shallow baking dish. Let rise until double in size and then bake at 425 degrees for 12-15 minutes. (Or bake 8 minutes, cool and put in freezer for future use. Thaw about 1 hour and then bake until brown at 425 degrees for 12- minutes.)

ICING:

1 box powdered sugar
Milk
1 tsp. vanilla
1 c. pecans

Mix ingredients together with enough milk to make icing of spreading consistency. Spread on rolls when hot out of the oven.