To start with mix 4 egg yokes, 1 whole egg, 1/4 cup sugar, 6 tablespoons melted butter, and 3/4 cups half and half in a bowl.
Add 2 cups fresh ground flower and 1 package of instant yeast as well as a bit of salt. Once this is mixed in switch the mixer to a dough hook.
Add another cup of flower and a bit (about another half if your using wheat flower) and mix for 7 minutes. The dough should be wet but not sticky.
Put this into an oiled bowl and let rise for 2 hours or until doubled in size.
Roll out on a flowered counter until it is about 12x18 inches.
Separately mix together 3/4 cup packed brown sugar, half a stick of softened butter and 2 tablespoons cinnamon.
Brush dough with melted butter and spread the sugar mixture on the dough.
Tightly roll the dough into an 18 inch roll.
I cut this in half and put half in the freezer for a later date. The rest is cut into 6 rolls and placed in a greased glass pan. Put this in the fridge for 12 hours.
Take the rolls out and let sit for 30 minutes. Cook at 350 for 30 minutes and set aside to cool.
While they cool beat half a stick of softened butter, 1/8 a cup of milk, 2 cups powdered sugar and a bit of vanilla to create a frosting.
Spread frosting on rolls and enjoy!
