4 to 4 ½ cups flour

1-cup raisins

1/3-cup sugar

2 pkgs. Active dry yeast

1-teaspoon cinnamon

½ teaspoon salt

½ cup margarine

½ cup water

½ cup milk

2 eggs

Cooking oil

Quick Sugar Frosting

Combine 1 ½ cups flour, raisins and remaining dry ingredients. Heat margarine, water and milk over low heat until warm (120 to 130 degrees). Add liquid to flour mixture; beat 2 minutes at medium speed on electric mixer. Add ½ cup flour and eggs; beat additional 2 minutes at high speed. Stir in enough additional flour to make soft dough. Knead dough until smooth and springy, about 5 minutes. Cover and let rise for 20 minutes. Punch dough down; divide in half. Cut each half into 12 pieces. Shape into smooth balls; place about 2 inches apart on greased cookie sheet. Brush lightly with oil. Cover loosely with plastic wrap. Refrigerate for 2 to 24 hours. Remove; uncover and let stand for 10 minutes. Cut shallow cross in each bun with sharp knife. Bake at 375 degrees for 15 to 20 minutes. Cool slightly; frost crosses on top of buns with Quick Sugar Frosting.

2 cups sifted confectioners' sugar

2 tablespoons milk

1-teaspoon vanilla extract

Combine all ingredients; mix well.

Makes 2 dozen buns