Instructions: Divide dough in half. Roll each portion into a 12x10-inch rectangle.

Spread
each rectangle with 1/4 cup softened butter to within 1/2 inch of edge.

Sprinkle each with 1/4 cup brown sugar, 1 1/2 tsp. cinnamon, and 1/4 cup raisins.

Roll dough, jellyroll fashion, starting with long side and pressing firmly to eliminate air pockets; pinch seams to seal. Cut into 12 (1-inch)

slices;
place slices, cut side down, in 2 greased 13x9x2-inch baking pans.

Cover and let rise in a warm place (85F), free from drafts, 1 hour or until
doubled in bulk.

Bake at 350F for 20 minutes or until golden.

Combine powdered sugar and remaining ingredients; drizzle over rolls.

Yield: 2 dozen.

NOTES : THIS IS A SWEET TYPE SOUR DOUGH BREAD

This sour dough can be used in other recipes calling for sour dough starter.

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