CINNAMON BUNS

2 cakes yeast
½ cup sugar
4-1/2 to 4-3/4 cups flour

- Mrs. George Abbott

1 cup milk
1 tsp. salt
½ cup butter
2 eggs

Scald milk. Add butter, salt and sugar and cool to lukewarm. Add yeast and let stand until thoroughly dissolved, about five minutes.

Add well beaten eggs. Add one cup flour and beat until smooth. Add the remaining flour. Turn dough onto lightly floured board, cover and let stand tem minutes to tighten up, then knead until smooth. Round up and set to rise in a greased bowl until doubled in bluk, about two hours.

Punch down dough. Divide into two parts. Roll out one-half of the dough 1/4 inch thinck, into an oblong 8 by 16 inches. Spread with softened butter, cover heavily with brown sugar and sprinkle with cinnamon and raisins. Roll as for jelly roll; cut into 16 one-inch pieces and place in a nine inch cake pan prepared as follows:

Prepare two nine-inch cake pans as follows: Pour 4 tbsp. melted butter into pan, then 4 tbsp. honey or white Karo syrup, then 4 tbsp. dark brown sugar.

Cover buns and let rise in a warm place until doubled in bulk. Bake at 325° about 20 minutes. Turn out on rack as soon as baked or rolls will stick to bottom of pan.