1/2 c  Warm milk
2 pk Dry yeast
1 tb Grated lemon peel
1 ts Vanilla
1/4 c  Butter,room temperature
1/4 c  Sugar
2    Eggs
1/2 ts Salt
3 c  Flour
1/2 c  Raisins
3/4 c  Sugar
3/4 ts Cinnamon
1/4 c  Corn oil

Oil a large bowl and set aside.Pour milk into a small bowl and sprinkle
yeast over top.Let stand for five minutes.Stir in lemon peel and
vanilla.Cream butter and stir 1/4 cup sugar into another large mixing
bowl.Add eggs and beat until fluffy. Blend in yeast mixture.Add flour and
raisins and mix.Turn dough on floured surface and knead about five minutes
until smooth.Transfer to prepared bowl.Cover.Let double in size – about 1
1/2 hours.Grease two large baking sheets.Combine 3/4 cup sugar with
cinnamon in a small bowl.Punch dough down. Divide into 24 equal
pieces.Shape each into a ball.Dip in corn oil,then cinnamon mixture.Place
on baking sheets.Let stand until double in size,about one hour.Preheat oven
to 375 degrees.Bake for 20 minutes or until golden brown.Serve warm.Makes 2
dozen.