1/4 ounce packet yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 teaspoon salt
3 1/2 to 4 cups all purpose flour
1/2 cup butter, plus more for pan, softened
3/4 cup sugar, plus more for pan
2 Tablespoons packed brown sugar (I prefer dark brown, but light is fine)
2 Tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans optional
4 Tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 Tablespoons hot water
In measuring cup, dissolve yeast in 1/2 cup warm water with a sprinkle of sugar and set aside. In large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups flour and mix until smooth. Add yeast mixture. Add remaining flour a little at a time just until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well greased bowl, cover and let rise until doubled in size, about 1 to 1 1/2 hours.
Meanwhile, coat bottom of 13 x 9 inch baking pan with butter and sprinkle with sugar.
When dough is doubled, punch down. Roll out on a floured surface into a 15 x 9 inch rectangle. Spread softened butter all over dough. Mix both white and brown sugars with cinnamon and sprinkle over buttered dough. Sprinkle nuts or raisins if desired. Beginning at the 15 inch side, roll dough and pinch edge together to seal. Cut into 1 inch slices (about 12-15 rolls)
Place rolls close together in pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees while dough is rising.
Bake for about 30 minutes or until nicely browned.
For icing, mix butter, powdered sugar, and vanilla. Add hot water
1 Tablespoon at a time until glaze reaches desired consistancy. Spread over slightly cooled rolls.