CINAMON ROLLS FOR 400

2 cups dry yeast

12 cups warm water

26 quarts bread flour

5 1/4 cups dry milk

1 cup salt (optional)

6 1/2 cups vegetable oil

5 cups water

2 cups cinnamon

6 cups sugar

4 quarts raisins

Icing

10 pounds powdered sugar

1 pound butter

1 1/2 cups milk

1 tablespoon salt

For best results, have all ingredients and utensils at room temperature.

Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

Place all dry ingredients (flour, dry milk, sugar and salt) in mixer bowl. Using a dough hook, blend on low speed for approximately 2 minutes. Add oil and blend on low speed for approximately 2 minutes. Add water, mix on low speed for 1 minute. Add dissolved yeast and mix on low speed for 2 minutes.

Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic. Place in a warm area (about 90 degrees) for 45 to 60 minutes.

Place dough on lightly floured surface. Divide into balls, 3 pounds, 6 ounces each. Combine cinnamon and sugar. Mix well and set aside. Roll each ball of dough into a rectangle 25 inches by 10 inches and 1/4 inch thick.

Lightly brush each rectangle with oil. Sprinkle approximately 1.2 cup cinnamon-sugar mixture over each rectangle. Sprinkle 1 cup raisins over cinnamon-sugar mixture on each rectangle.

Roll each rectangle on the long side to form a long slender roll. Cut each roll into 25 uniform pieces 1 inch thick. Place on lightly oiled sheet pans (18x26x1 inches) in rows of 10 down and 5 across. Place in warm area until double in size, 30-50 minutes. Bake until lightly browned. Conventional oven: 400 degrees for 18 to 20 minutes.

Optional: brush lightly with melted butter or margarine while warm.