Sift flour and measure 3 cups in a large bowl. Set aside.

Scald the milk (heat over medium-low, stirring constantly, until steam and bubbles form around the edges of the pan- don’t let it boil). Remove from heat and transfer to mixing bowl.

Add sugar, salt, and shortening and mix until smooth (I use paddle attachment on mixer for 30 seconds to 1 minute). Set aside and let mixture cool to lukewarm.

While milk mixture is cooling, add one packet of yeast to ¼ cup lukewarm water and let sit for 3 - 5 minutes. Stir to dissolve.

Add yeast mixture and the beaten eggs to lukewarm milk mixture and beat until combined.

With mixer on low speed, add flour and gradually (about 1/2 cup at a time) until dough forms together.

Remove the dough onto lightly floured surface and knead by hand until smooth and springy (about 8 minutes).

Place dough into bowl greased with vegetable oil and make sure dough ball is greased. Cover with a towel and let rise in warm place until doubled in bulk, about one hour (yeast activates in a warm place, so put it in my turned off oven with a 9x13 pan filled with hot water on the bottom rack).

Optional step: After doubled in size, tightly cover and place in refrigerator for 30 minutes to make rolling out dough easier. You can also let it sit in the fridge overnight to break up the steps.

Grease 2 8-inch round pans generously with butter.

With a rolling pin, roll dough into rectangle on floured surface (about 1/4 inch thick).

Spread softened butter over surface of dough. Mix sugar and cinnamon and evenly sprinkle over dough. Sprinkle raisins evenly on top.

Tightly roll dough into a log and pinch the seam together.

Cut into 1-inch thick slices. Place 6 rolls in each pan (do not overcrowd- they will expand while rising). Cover with a towel and place in a warm place for about an hour.

Bake in oven at 350 degrees for 12-16 minutes or until lightly browned on top (watch carefully).

While rolls are baking, combine all ingredients and whisk together until smooth. Add milk until desired consistency (less for thicker icing, more milk for thinner constituency).

After rolls have baked, remove from pan immediately.

Ice while warm and ENJOY!