Bobbett's General Conference Cinnamon Rolls

from the kitchen of Kelly Engstrom

2 c. butter
2 c. milk
1/2 c. hot tap water
2 heaping tsp. yeast
3/4 c. sugar
1 tsp. salt
7 c. flour
1 egg, beaten
brown sugar (for sprinkling dough before rolling. Use between 1/4 c. and 1/2 c.)
cinnamon (about 2 tsp.)

Dissolve yeast in warm water and set aside. Melt butter in microwave. Warm milk in microwave. Combine butter and milk. Add yeast to milk mixture until well mixed. Add the beaten egg. 

Slowly add the remaining ingredients.  Mix until dough separates form the bowl. Knead the dough for 2 minutes on low speed. 

Let the dough rise 45 min.- hour.  
Roll out into 2 rectangles. Butter dough and sprinkle with brown sugar, cinnamon, and raisins (optional)

Roll up and slice with dental floss. Place on cookie sheet with a little room for growth in the oven.  Bake at 350 degrees for 15 minutes. 

Frost with buttercream frosting:
1/2 c. butter
1 1/2 tsp. vanilla
1 c. powdered sugar
3-4 T. half & half or milk

Cream butter, sugar, vanilla. Slowly add half & half(or milk). Mix until smooth.