Preheat oven to 375°. Lightly grease a small cookie sheet. Combine flour, sugar, baking powder, soda and salt. Lightly stir in butter and raisins with a fork. Add 3/4 cup buttermilk. Stir only until dry ingredients are moistened. (Add more buttermilk, if needed, to make a soft dough). Turn dough out on lightly floured surface. Knead gently until smooth-about one minute. Shape into a ball. Place on cookie sheet. Flatten into a 6 inch circle. Cut 1/4 inch X in top. Bake about 30-40 minutes or until bread makes a hollow sound.

Cream sugar and shortening. Add eggs and beat. Add the rest of the ingredients while beating batter. Pour into loaf pan. Bake at 350° for one hour.

Cream butter with 1/3 cup flour. Roll mixture between waxed paper. to 12x6 inch rectangle. Chill 1 hour or longer. Soften yeast in 1/2 cup warm water. Heat 3/4 cup milk, sugar, and 1 tsp. salt till sugar dissolves. Cool to lukewarm and turn into bowl. Add yeast mixture and 1 egg & beat. Stir in 2 cups flour & beat. Stir in as much of remaining flour as you can mix in with spoon. Knead in enough of remaining flour to make a moderately soft dough. Knead till smooth and elastic. Let rest 10 minutes. Roll to 14-inch square, Place chilled butter on half of dough. Fold over other half & seal edges. Roll to 21x12 inch rectangle & seal edges. Fold into thirds & chill. Roll to 21x12 inch rectangle, seal edges, fold into thirds and chill three more times. Chill several hours or overnight in between rolls.

Roll 1/4 of dough into 12 inch circle. Cut into 12 wedges, roll each up starting from wide edge. Place on ungreased baking sheet, point down and curve edges. Cover & let rise till double. Beat egg yolk with 1 Tbsp. milk. Brush on rolls. Bake at 375° for 12-15 minutes.