Yield: 12 Servings
|\N \N||-JOY QUIRK (HFTC65A)|
|1 tablespoon||Dry yeast|
|5 cups||Bread mix lukewarm water|
|2 \N||Eggs; beaten|
|½ cup||Butter; melted|
|1 cup||Powdered sugar; sifted|
|2 tablespoons||Milk; About|
|½ cup||Brown sugar|
|¼ cup||Nuts: chopped|
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter. Add 5 cups of bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets.
Prepare Cinnamon sprinkle. Punch down dough. Let stand 10 minutes.
On a lightly floured surface, roll out dough to a 12 x 24 rectangle about ¼ inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown.
Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about 24 rolls.
CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts.
Sweet Glaze In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.
Formatted by Elaine Radis BGMB90B; JUNE, 1993