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.
Heat 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, then bake for 25 minutes.
Cool, frost with caramel or white icing, and sprinkle with nuts, if desired.
The stickier the dough, the better the rolls will be.