Cinnamon Raisin Rolls

These are not PW's cinnamon rolls because I'm afraid to make to make that many rolls and then have to eat them all if my family decides they don't like them. These rolls are from a family friend (the same SRF spaghetti sauce re-creator). It's been ages since I had them though I ate more than my fair share of them growing up. She shared her recipe with me and here it is for you.

1/2 c. lukewarm water
1 tsp sugar
1 tbs dry yeast
1 c. boiling water
2 tbs sugar
1/2 tsp salt
2 tbs butter
4 c. flour
4 tbs melted butter
1 c. packed brown sugar
1 c. raisins (optional)

In a small bowl, mix the sugar and the lukewarm water, sprinkle the yeast over top and let sit for 10 mins.
Meanwhile, add the cup of boiling water to a large bowl, add the salt, sugar and butter and stir until the butter melts.
Add two cup of flour, a cup at a time and mix to combine.
Add the yeast, sugar and water mixture and mix well.
Add another cup of flour and mix to combine.
Stir until the dough is smooth and elastic.
Work in another 1/2 cup of flour with your hands and turn out on to a flat surface with the remaining 1/2 c. of flour.
Knead until smooth, about 6 minutes.
Let the dough rise, covered with a towel, until it doubles in volume.
Divide in half
Roll out with a rolling pin until it's long and narrow maybe a 1/2 inch thick.
Spread with melted butter and sprinkle with brown sugar and raisins if desired.
Roll into a log and slice rolls about 2 inches thick.
Place rolls into a greased 9X13 pan.
Repeat with the other half of the dough.
Let the rolls rise again, covered with a towel until they are doubled in volume.
Bake at 375 for 20 minutes or until brown.
Brush with melted butter if desired.