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1
In a large bowl, combine 1-1/4 cups flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk and shortening to 120u00b0-130u00b0. Add to dry ingredients; beat until moistened. Add egg; beat on high speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2-24 hours.
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2
Let dough stand at room temperature for 10 minutes. On a lightly floured surface, roll dough into a 16x12-in. rectangle. Cut in half lengthwise; spread with butter. Combine the brown sugar, raisins and cinnamon; sprinkle down the center third of each rectangle. Fold one long side of dough over filling, then fold other long side of dough over, forming a 16x2-in. rectangle. Pat lightly to flatten.
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3
Cut each rectangle into four 4-in. rolls. Line a
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4
with foil and grease the foil. Place rolls, seam side down, 3 in. apart on foil. With a sharp knife, cut five strips two-thirds of the way through each roll. Separate each strip slightly, curving to form a fan shape. Cover and let rise in a warm place until doubled, about 45 minutes.
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5
Bake at 350u00b0 for 15-20 minutes or until lightly browned. Remove from pan to a wire rack to cool. Drizzle with Vanilla Glaze.
