Lorna's Cinnamon Rolls

Dough:
1 pkg. dry yeast
1 c. milk
1/4 c. sugar
2 T. shortening
1 t. salt
4 c. flour
1 egg

Cinnamon Mixture:
1/4 c. melted butter/margarine
1/2 c. sugar
2 t. cinnamon
1/3 c. raisins
1/3 c. melted butter/margarine
2/3 c. brown sugar

Soften yeast in 1/4 c. warm water. Stir until dissolved. Meanwhile, scald 1 c. milk until small bubbles begin to form around edges of pan and a film appears on surface. To milk, add 1/4 c. sugar, 2 T. shortening, 1 t. salt. Mix well and cool to lukewarm. Sift about 4 c. flour into large bowl. Stir 1 1/2 c. flour into cooled liquid. Add 1 egg; beat well. Stir in softened yeast. Add remaining flour, or enough to make soft dough. Mix well. The softer the dough can be kept, without sticking to either the kneading surface or hands, the lighter and more tender the rolls will be. Lighter dough raises faster.

Roll dough in a 18" x 9" rectangle. Brush with 1/4 c. melted margarine. Mix 1/2 c. sugar, 2 t. cinnamon, 1/3 c. raisins and sprinkle over. Roll up like a jelly roll and cut into 1" slices. Mix 1/3 c. melted butter/margarine and 2/3 c. brown sugar. Spread in bottom of baking dish (two 8x8x2) and lay rolls in to pan.

Let rise until doubled. Bake in moderate oven 375 degrees about 25 minutes or until done. Cool 5 minutes in pan; then invert rolls on cooling rack over waxed paper to catch any excess syrup. Makes 1 1/2 dozen rolls.