2 tablespoons yeast
1 cup warm water
3 tablespoons butter
5 to 6 cups flour
1 cup granulated sugar
1 teaspoon salt
1 cup warm milk
2 eggs

Mix yeast, warm water and 1/2 cup of the sugar; set aside.

Warm milk and add butter. Add beaten eggs, remaining 1/2 cup sugar and salt. Add yeast mixture then slowly add flour until smooth. Let rise until double in bulk (about 1 hour), punch down; let rise again.

Preheat oven to 350 degrees F.

Roll out on greased surface in oblong shape, about 1/2-inch thick and spread with melted butter. Sprinkle with brown sugar, cinnamon, nuts and raisins, if desired. Grease fingers and roll like a long jellyroll. Cut slices 1/2-inch thick with a long thread. Put into greased tin 1/4 inch apart. Let rise in warm place about 45 minutes and bake for 25 minutes.

Cool, frost with caramel or white icing, and sprinkle with nuts, if desired.

NOTE: The stickier the dough, the better the rolls will be.