1 pkg. dry yeast
1/3 c. warm (105 to 115 degrees) water
1/2 c. shortening
3/4 c. scalded milk
3 1/2 c. flour
1 tsp. salt
10 tbsp. sugar
2 eggs
1 c. light corn syrup
1/4 c. soft butter
3/4 c. firmly packed light brown sugar
2 tsp. cinnamon
1/2 c. nuts
1/4 c. chopped raisins

Mix yeast with water and let stand a few minutes, stir to dissolve. Add shortening to milk, cool to lukewarm and add yeast. Add 1 1/2 cups of flour, salt and 2 tablespoon sugar. Beat until smooth. Cover, set in warm place and let stand until spongy and bubbly. Add eggs, one at a time and the remaining sugar. Beat in 2 cups of flour, enough to make a soft dough. Turn out on floured board and knead for about 10 minutes until smooth and elastic.

Return to greased bowl, cover, and let rise until doubled in size. Punch down, turn out on floured board, let stand 5 minutes. Grease two 9-inch square pans and pour 1/2 cup syrup into each. Divide dough in half. Roll each half to 9x14 inches. Spread with butter, brown sugar, cinnamon, nuts and raisins. Roll up and cut into nine 1-inch slices.

Arrange cut side down in pan of syrup. Cover pans, let rise in warm place until doubled in bulk. Bake at 350 degrees for 35 minutes. Turn out of pans immediately and place on trays, bottom side up, before syrup hardens.