These slightly sweet rolls are an Easter tradition in many families.
Makes about 2 dozen
Scald the milk (bring to just under a boil). Stir in the butter, sugar and salt. Cool slightly. Whisk in the yeast and allow to sit 5 minutes. Lightly beat 1 egg and add to the mixture. Sift the flour and cinnamon together. Add to the wet mixture to form a dough. Fold in the raisins. Cover and let it sit in a warm place for 2 hours. Lightly oil a cookie sheet. Form the dough into large buns. Return to a warm place for 1 hour. Pre-heat the oven to 400. Brush the tops of the buns with the other beaten egg. Bake for 20 minutes. Cool. Make a cross on top of each bun with an icing made of an egg white, powdered sugar, and a dash of lemon juice (blend them until a thick icing forms).