Ingredients
1 pkg active dry yeast
1/2 c. very warm water (110-115 degrees)
2 cups lukewarm milk, scalded then cooled
2 cups quick cooking rolled oats
1/4 cup brown sugar, packed
2 tbsp. soft shortening
1 tbsp. salt
1 cup raisins
5 1/4-5 1/2 cups all purpose flour
mixture of 1/2 cup sugar and 2 tsp cinnamon
Preparation
In mixing bowl, dissolve yeast in very warm water. Stir in rest of ingredients except half of the flour; mix with spoon until smooth. Add rest of flour; mix with hand. Turn onto lightly floured board. Knead until smooth, about 5 min. Place in greased bowl, bring greased side up. Let rise in warm place (85 deg) until double, about 1 hr. Divide into 2 parts, Round up; roll each into an oblong, 15x8". Reserve 2 tbsp. cinnamon-sugar mixture; sprinkle rest on oblongs. Roll like jelly roll, pinch ends. Place in two greased pans, 9x5x3". Let rise until double. Heat oven to 400. Bake 35-40 min.
