Combine 2 cups all-purpose flour and 1 package active dry yeast. Heat and stir 1 cup milk, 1/3 cup sugar, 1/3 cup margarine or butter, and 1/2 teaspoon salt until warm (120-130 degrees) and margarine almost melts. Add to flour mixture along with 2 eggs. Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a spoon, stir in as much of 2 to 2-1/2 cups flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
Punch dough down. Divide in half. Cover; let rest 10 minutes. Roll half of the dough into a 12x8 inch rectangle. Melt 3 tablespoons margarine or butter; brush half of margarine over dough. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon; sprinkle half of mixture over dough. If desired, measure 3/4 cup raisins; sprinkle half of raisins over dough. Roll up from one of the long sides. Seal seams. Slice dough into 12 pieces. Repeat with remaining dough, margarine, sugar mixture, and raisins. Place rolls in two greased 9x1-1/2 inch round baking pans. Cover; let rise until nearly double (about 30 minutes). Bake in a 375 degree oven for 20 to 25 minutes.
Comments: I always "plump" the raisins before using them, by boiling them in water for five minutes or so. And I always use raisins. I generally double the sugar-cinnamon mixture quantities, also.
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