In a large mixing bowl, combine 2 cups flour and the yeast. Warm the milk, sugar, oil and salt. Add to flour and yeast mixture.  Add 2 eggs and stir to mix.   

Beat at low speed with electric mixture for 1 minute.  Beat 3 additional minutes at high speed or stir vigorously by hand.

By hand, stir in 2 cups flour to make a moderately still dough. Knead on lightly floured surface until smooth and elastic.  Shape into a ball and place in a lightly greased bowl, turning to cover dough with the oil.

Cover with plastic wrap and place in a draft fee location and let rise until doubled, about 1 hour. To make later in day, place in refrigerator for a few hour or overnight, then bring to room temperature and let rise.

Punch down, divide in half and let rest for a few minutes.

Roll one half into a rectangle that is approximately 12 X 8”. Brush dough with ½ the butter. Sprinkle with half the sugar and cinnamon. Add raisins and or chocolate chips if desired. Spread filling to ½” of the edge of the dough.

Roll dough up starting with long side as for jelly roll and seal seam with you fingers, adding a little water if needed. Repeat with other piece of dough.

With a sharp knife, slice each into piece about 12 times to make the rolls, about 1” each. Place rolls cut side down on a 9”X1 ½” greased round baking pan, leaving a small space between each roll for rising. Let rise for 30 minutes or until double.

Bake at 375 for 15-18 minutes.

Drizzle with marmalade and or confectioner’s sugar over warm rolls.