Yield: 18 Servings
|2 packs||Or cakes yeast|
|½ cup||Warm or lukewarm water|
|2||Eggs well beaten|
|4 cups||Sifted all purpose flour|
|½ cup||Melted butter|
|½ cup||Brown sugar|
|½ cup||Chopped nuts|
Scald milk. Add sugar, salt and shortening and cool to lukewarm.
Dissolve yeast in water, with 1 tsp. sugar. Stir in lukewarm milk mixture. Add eggs and 2 cups flour and beat until smooth. Stir in remaining flour. Turn dough out on lightly floured board and knead until smooth and elastic. Place dough in greased bowl and brush top with soft shortening. Cover, let rise in warm place (85 F.) until double in bulk, about
Divide dough in half. Roll out each half into an oblong about 14 x 9 inches. Brush lightly with butter. Combine ¾ cup sugar and cinnamon. Sprinkle evenly over the two oblongs. Roll up as for jelly roll to make a roll 9-inches long. Cut each roll into 9 equal pieces.
Pour ½ cup melted butter into two 9-inch layer cake pans or three 8-inch layer pans. Combine brown sugar and nuts and sprinkle evenly over melted butter in pans. Place rolls, cut side up in pans. Cover.
Let rise in warm place until double in bulk, about one hour. Bake in moderate oven (350 F) for about 30 minutes. Invert pan and allow pan to stay over rolls for a minutes so syrup runs down sides of rolls.
Remove pan. Makes 18 rolls.