Ingredients Edit

• 3½ – 4 cups all-purpose flour
• 2 eggs
• 1 pkg. dry yeast
• ⅓ cup butter, melted
• 1 cup milk
• ¼ cup sugar
• 3 tsp cinnamon
• ¼ cup shortening
• ¾ cup raisins
• 1 tsp salt

Directions Edit

1. In large mixer bowl combine 2 cups flour and yeast.
2. Heat milk, ¼ cup sugar, ¼ cup shortening, and salt in saucepan until warm (115 – 120°F), stirring to melt shortening.
3. Add to dry mixture; add eggs.
4. Beat at low speed with electric mixer for ½ minute, scraping bowl.
5. Beat 3 minutes at high speed by hand, stir in 1½ to 2 cups flour to make a moderately stiff dough.
6. Knead on lightly floured surface until smooth.
7. Shape into a ball. Place in greased bowl, turning once.
8. Cover; let rise until doubled (45 to 60 minutes).
9. Punch down; divide in half. Cover; let rest 10 minutes.
10. Roll each half of dough into 12" x 8" rectangle.
11. Brush each with half of the melted butter.
12. Combine sugar and cinnamon; sprinkle over dough.
13. Sprinkle with raisins, if desired.
14. Roll up each piece, starting with long side; seal seams.
15. Slice each into 12 rolls.
16. Place rolls, cut side down, in two greased 9" x 1½" round baking pans.
17. Cover and let rise until doubled (about 35 minutes).
18. Bake at 375°F for 18 to 20 minutes.
19. Drizzle icing over warm rolls.