INGREDIENTS
- ROLLS
- 2 1/2
- to 3 1/2 cups All Purpose Flour or Unbleached Flour
- 1/4
- cup sugar
- 1/2
- teaspoon salt
- 1
- pkg. active dry yeast
- 1
- cup milk
- 1/4
- cup margarine or butter
- 1
- egg
- TOPPING
- 1/2
- cup firmly packed brown sugar
- 1/2
- cup margarine or butter, softened
- 2
- tablespoons light corn syrup
- 1/4
- cup chopped nuts
- FILLING
- 2
- tablespoons margarine or butter
- 1/4
- cup sugar
- 1
- teaspoon cinnamon
DIRECTIONS
- Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, heat 1 cup milk and 1/4 cup margarine until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed untilmoistened; beat 2 minutes at medium speed. By hand, stir in an additional 1/2 to 1 cup flour until dough pulls away from sides of bowl.
- On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 45 minutes.
- Grease 13x9-inch pan. In small bowl, combine brown sugar, 1/2 cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan; spread evenly. Sprinkle with nuts. Set aside.
- Punch down dough several times to remove all air bubbles. On lightly floured surface, roll dough into 15x12-inch rectangle. Spread with 2 tablespoons margarine. In small bowl, combine 1/4 cup sugar and cinnamon. Sprinkle evenly over dough. Starting with 12-inch side, roll up tightly, pressing seam firmly to seal. Cut into twelve 1-inch slices; place, cut side down, in greased pan. Cover; let rise in warm place until light and doubled in size, about 1 hour.
- Heat oven to 375°F. Uncover dough. Bake 20 to 30 minutes or until golden brown. Cool in pan 1 minute; invert onto platter. Serve warm.
