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Dissolve yeast in warm water. Combine sugar,
shortening, and salt in large mixing bowl. Add
boiling water; stir until shortening is melted. Cool
to lukewarm. Add eggs, vanilla and dissolved yeast ;
mix well. Add 4 cups of flour; beat until smooth.
Gradually add remaining flour, beat well after each
addition. Add raisins before chilling. Refrigerate
over night.
Divide dough in half. Roll each half on lightly
floured surface into 8x10 rectangle.
Combine brown sugar, cinnamon and 1/2 c melted
butter. Sprinkle mixture over each
rectangle.Starting with long side, roll jelly roll
fashion. Cut into 1 1/2 inch rounds. Place dough
rounds cut side down, in pans. Cover. Let rise in
warm place until double in bulk, about 1 1/4 hours.
Brush with melted butter. Bake at 375 for 20 to 25
minutes. Yields 40 rolls, glaze immediately.
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