In a large bowl, dissolve 2 teaspoons sugar in lukewarm water. Sprinkle yeast over water and let stand for 10 minutes until bubbly. In a small saucepan, scald milk. Add oil, 2 Tbsps. sugar and salt. Stir until sugar dissolves. Add milk mixture and beaten eggs to dissolved yeast.
Gradually beat in 3 cups flour (beat vigorously by hand or use and electric mixture until smooth). Using a wooden spoon, stir in enough remaining flour to make a dough that is easy to handle.
Turn dough out onto a floured surface. Knead until smooth and elastic.
Place in a greased bowl, turning to grease dough on all sides. Cover with a clean towel and let rise in a warm draft free place for 1 1/2 hours or until double in volume.
While dough is rising, stir together 1 cup of soft butter and brown sugar.
Divide mixture in 1/2 and spread each 1/2 into a 9x13 inch pan, spreading evenly. Sprinkle 1/2 cup raisins over mixture in each of the two pans.
When dough is double in volume, punch down and divide in half. Roll out each 1/2 on a lightly floured surface to a rectangle. Brush each rectangle with 2 tbsp. melted butter and sprinkle with 1 tsp. cinnamon and 1/2 of the remaining raisins. Roll up rectangles jelly roll fashion, beginning at the wide end. Pinch edges of the dough together along the length of the roll.
Slice each roll into 15 pinwheels. In each pan, arrange pinwheels, cut side up, slightly apart. Cover and let rise for 30 minutes or until doubled in volume. Bake at 400 F for 20 minutes. Remove from oven and let stand for 1 minute. Invert pans onto large trays. Serve warm. May be iced before serving.
Yield: 30 rolls.