Cinnamon Rolls

• 2 pkg. active dry yeast
• 1/4 c. barely warm water
• 2/3 c. instant nonfat dry milk
• 1 3/4 c. very hot water
• 3/4 c. melted shortening
• 1/2 c. sugar
• 5 1/2 c. flour
• 4 well beaten eggs
• 1 cube butter, melted
• 1/2 c. cinnamon sugar mixture (2 Tbsp. cinnamon and 6 Tbsp. sugar)
• 1/2 to 3/4 c. raisins

1. Soften yeast in 1/4 cup warm water; let stand 5 minutes.
2. In large bowl combine milk, hot water and shortening.
3. Add sugar and salt.
4. Cool to lukewarm.
5. Blend in 2 cups flour.
6. Add eggs and remaining flour (dough will be soft).
7. Cover and refrigerate for 8 hours or overnight.
8. Turn soft dough out onto well floured board, turning to coat.
9. Divide dough into 2 parts.
10. Roll each part into an 8 x 12-inch rectangle.
11. Spread with 1/2 butter; sprinkle with cinnamon sugar mixture and raisins.
12. Roll and pinch ends together. Cut with sharp knife (or use a string) into 1-inch pieces and set onto ungreased baking sheet 2 to 4 inches apart.
13. Cover.
14. Let rise 2 1/2 hours or until double.
15. Bake at 400u0b0 for 8 to 10 minutes.

active dry yeast, water, milk, very hot water, shortening, sugar, flour, eggs, butter, cinnamon sugar, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811752 (may not work)