Cinnamon Raisin Rolls

1. Combine the yeast and warm water and set aside for 10 minutes.
2. Warm 3/4 cup of the milk in the microwave. In a large bowl, combine 4 tablespoons of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and milk. Add 1/2 cup of the granulated sugar, the egg and the salt, and mix until combined. Add 4 cups of the flour, 1/2 cup at a time; mix until smooth. If the dough is sticky, add up to 1/2 cup of flour.
3. Knead the dough on a floured surface for 5 minutes, place in a medium bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
4. Stir together the brown sugar, the remaining 1/4 cup of granulated sugar and the cinnamon. On a floured surface, roll out the dough to form a 12-x-24-inch rectangle. Brush the remaining 3 tablespoons of melted butter over the dough, and sprinkle the brown sugar mixture on top. Scatter the raisins over the dough.
5. Starting with a long side, roll the dough up into a log, jelly-roll style, then cut with dental floss or a sharp knife into generous 1-inch slices. Place in 3 greased 9-inch round cake pans (about 7 rolls per pan). Let the rolls rise for 45 minutes.
6. Preheat the oven to 350. Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes.
7. Stir together the confectioners' sugar, vanilla and the remaining 3 tablespoons of milk until smooth. Drizzle over the rolls and serve.

Yield: 21 servings