Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

Place flour, dry milk, sugar, and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed.

Add oil and blend for approximately 2 minutes on low speed.

Add water. Mix for 1 minute on low speed.

Add dissolved yeast and mix for 2 minutes on low speed.

Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.

Place in warm area (about 90° F) for 45-60 minutes.

Place dough on lightly floured surface. Divide into balls, 3 lb 2 oz each. For 50 servings, divide into 2 balls. For 100 servings, divide into 4 balls.

Combine cinnamon and sugar. Mix well. Set aside for step 11.

Roll each ball of dough into a rectangle 25" x 10", ¼" thick.

Lightly brush each rectangle with oil. Sprinkle approximately ½ cup cinnamon-sugar mixture over each rectangle.

Sprinkle 1 cup raisins over cinnamon-sugar mixture on each rectangle.

Roll each rectangle on the long side to form a long slender roll. Cut each roll into 25 uniform pieces 1" thick.

Place in rows of 5 across and 10 down on sheet pan (18" x 26" x 1") which has been lightly coated with pan release spray. For 50 servings, use 1 pan.

Place in a warm area (about 90° F) until double in size, 30-50 minutes.

Bake until lightly browned:Conventional oven: 400° F for 18-20 minutesConvection oven: 350° F for 12-14 minutes

Optional: Brush lightly with melted margarine or butter (approximately 1 Tbsp per pan) while warm.