1 / 2 cup warm water (100° to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
1-1 / 4 cups warm milk (100° to 110°F)
1 / 2 cup butter or margarine, softened
1 cup sugar
1 teaspoon salt
6 to 6-1 / 2 cups all-purpose flour
1 large egg
1 cup raisins
Place water in large bowl. Sprinkle in yeast; stir until dissolved. Add milk, butter, sugar, salt, and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in raisins and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; roll to 1 / 2-inch thickness. Cut with 2-inch biscuit cutter; place on greased baking sheets. Knead together trimmings; re-roll and cut. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks.
Serving size: 1 roll
Serving weight: 2.6 ounces (73 grams)Calories 220; Total fat 4.5 g; Saturated fat 2.5 g;
Cholesterol 20 mg; Sodium 150 mg; Carbohydrates 39 g; Dietary fiber 1 g; Sugars 14 g; Protein 4 g