In a large bowl, place yeast, 1/2 cup lukewarm water, sugar and ginger. When yeast is dissolved, stir in 2 cups warm water, 1/2 cup sugar, salt, eggs and 3 cups flour. Mix well. Add raisins which have been plumped over hot water. Add shortening and more flour. Knead until smooth. Place in a well greased bowl. Cover with a cloth and let rise until double. Roll into a rectangle (or make 2 rectangles for easier handling). Spread surface with butter, 1 cup brown sugar and 4 teaspoons cinnamon. Roll up and cut. Place cut-side down in buttered pan. Let rise until almost doubled.
Combine all ingredients and spread on raised rolls. Bake at 375 degrees for 20-25 minutes. In cutting the dough, use heavy thread. It cuts the dough much smoother and there's no mashing down of the dough.
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