In pan combine milk, butter and sugar and salt. Heat it lukewarm.

In large bowl, dissolve yeast in warm water; stir in milk mixture. Beat in eggs. With mixer gradually beat in the flour to make a soft dough. Add raisins. Knead about 10 min. Turn dough into a greased bowl; cover and let rise until doubled.

Pinch off 1/3 of each piece and set aside. Shape each large piece into a smooth ball; then place 6 balls around the outside edges of 2 greased 9″ cake pans. Shape each smaller piece into a tear-drop rounded on top. with finger, poke a hole in the center of each large ball and insert pointed end of tear-drop. Settle it securely. Cover and let rise until almost doubled (45 min.).

Beat 1 egg yolk and 1 tbl. water and brush rolls. Bake at 350° F for 45 min. or until richly browned. Cool 5 min. then turn out on racks. Pull apart to serve.

Yield: 12 servings

Source: my collection