Raisin Rolled Strudel

Ingredients
Raisin Filling
 * 4 cups flour
 * 4 Tbs. sugar
 * 1 cup lukewarm water
 * 2 eggs slightly beaten
 * 2 cakes yeast regular or dry
 * 1/2 cup soft butter
 * 1 tsp. salt
 * 1 lb. of raisins
 * 1 1/4 cups of sugar
 * 1 Tbs. of cinnamon
 * 1 cup melted butter

Directions

 * 1) Crumble yeast in bowl, add water and sugar stirring till mixture liquifys.
 * 2) Blend flour and butter with wire pastry blender.
 * 3) Mix well, mix in eggs, salt and yeast.
 * 4) Mix until dough is smooth and leaves side of bowl clean. Do not let rise.
 * 5) Divide into four portions and roll each out in a rectangular shape sprinkled with raisin filling, dribble 1/4 cup of melted butter over all and roll up like Jelly Roll.
 * 6) Prick roll with toothpick on top and sides to keep roll from splitting while baking.
 * 7) Place in greased baking pans.
 * 8) Bake at once in 325 oven about 30 to 45 min. or until brown.
 * 9) Soak raisins in hot water 5 minutes to soften raisins, drain and pat dry. Divide raisins into 4 bowls. One for each rolled strudel.
 * 10) To each bowl add a heaping 1/4 cup of sugar, and 1/2 tsp. of cinnamon. Toss.
 * 11) These cakes can be wrapped in foil and stored in the freezer after they are baked.