Cinnamon Rolls

Toss the flour and salt in a warm bowl to warm them up. In a medium size bowl mix the yeast and 1 tablespoon of the sugar. Pour the boiling water on top of the cold milk to make up 1 cup, then pour this over the yeast. Stir in a tablespoon of flour and whisk until you have a smooth batter. Cover with plastic wrap and let it foam up for 15-20 minutes.
Mix the rest of the sugar and all but 1/3 cup of the flour together and then rub the butter into it. Make a well in the center and put the egg and the yeast miture into it. Mix thoroughly, then turn out on a floured work surface and knead for 8 to 10 minutes, adding more flour as necessary, until the dough is elastic and doesn't stick to your hands, though it will still be a little tacky.
Wash out the bowl with hot water, dry and butter it. Put the dough in, turning to coat and cover with plastic wrap. Let rise until double.
Boil the sugar and water wash ingredients together for 2 to 3 minutes until syrupy. Reheat before using.
Turn the risen dough out onto a floured work surface. Punch it down and roll out into a 12 x 18 inch rectangle. Brush with 4 tablespoons melted butter. Sprinkle brown sugar, raisins and nuts and peel over the top. Roll up. Cut into 18 pieces. Place in buttered pans with 1/2 inch space between rolls and sides of pan. Brush with bun wash. Let raise, uncovered. Bake at 450 degrees for 10-15 minutes. Remove from pan while still hot and brush with butter, sprinkle with sugar or frost.