1 c milk
1/4 c butter
1/4 c sugar
1 t salt

1 pkg yeast
1/4 c water
3 1/2 c flour
2 eggs

1/4 c butter
cinnamon
1/2 lb brown sugar

Raisins (optional)

Heat milk, butter, sugar, and salt just below boiling.  (Can do this in microwave.  Don't let it boil.)  Put in huge bowl.  Cool to lukewarm.

Dissolve yeast with lukewarm (100-110) water.  Add to milk mixture.

Add eggs (room temperature), then flour, mixing as you go.  (If you're using dough hooks, let them knead the dough a minute or two.)

Cover with warm, damp towel (NOT turkish style or you'll never get the dough off it if it rises onto it).  Put in warm, draft-free room; let double in
bulk (about 2 hours).

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Dump dough onto well-floured surface, knead VERY lightly, just until it holds together.  (You may need a bit more flour but use as little flour as possible.)  Cover with the bowl and set for 10 minutes.

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(If using a double recipe, divide dough in half at this point, and roll out two rectangles.)

Gently roll out into large rectangle.

Melt 1/4 c butter.  Pour some into the baking pan (size?).  Pour some over the rectangle, spread evenly.  Reserve some of the butter to drizzle over the top.

Cover rectangle with brown sugar and cinnamon.  (If using raisins, add them now.)

Roll rectangle lightly but tightly into a cylinder.

Cut into pieces, and place in pan, rolling around a little in the butter.  Drizzle the remaining butter over the top.

Cover with dry cloth.  Let double in bulk, about an hour.

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Preheat oven to 400.

Bake for 15-20 minutes.

Invert pan onto a baking rack, but do not remove the pan yet.  Let stand for a minute to let any remaining butter/sugar drip back onto the rolls.