2 pkg yeast
1/4 c warm water
1 c lukewarm milk
1 c softened oleo
2 eggs, beaten
1/4 c sugar
1 t salt
1 t grated lemon rind
4-1/2 c sifted flour (about)

Dissolve yeast in warm water. Combine dissolved yeast and remaining ingredients in large mixing bowl. Beat until smooth, about 1 minute. Dough will be very soft. Cover with a damp cloth. Place in refrigerator for at least 2 hours, or overnight. Shape as desired.

CINNAMON BUNS: Divide dough in half. Roll each half into a 14x9" rectangle. Brush lightly with melted margarine. Combine 1-1/2 c sugar, 2 t cinnamon and 2/3 c raisins. Sprinkle each oblong with half of the mixture. Roll up from 9" side as for jelly roll. Cut each roll into 9 equal pieces. Place, cut side up, about 1" apart in two greased 8" square pans. Cover with clean cloth and let rise until doubled in bulk, about 1 hour. Bake at 350 degrees about 35 min. Frost with glaze made from 1 c powdered sugar + 1 T hot milk. Makes 18 buns.

Source: Mary Glass