INGREDIENTS

INSTRUCTIONS

TOPPING
FILLING
From: Dawn Doleh <dawn@hanina.alquds.org>
Date: 19 May 1995 04:01:08 -0600
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1
1/2c flour, 1/4c sugar, salt and yeast; blend well. In small saucepan, heat
1c milk and 1/4c margarine until very warm (120F). Add warm liquid and egg
to flour mixture. Blend at low speed until moistened; beat 2 min at med
speed. By hand, stir in an additional 1/2-1c flour until dough pulls away
from sides of bowl.
On floured surface, knead in remaining 1/2-1c flour until dough is smooth
and elastic, about 5min. Place in greased bowl; cover loosely with greased
plastic wrap and cloth towel. Let rise in warm place (80F) until light and
doubled in size, about 45min.
Grease 13x9in pan. In small bowl, combine brown sugar, 1/2c butter 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 15x12in rectangle. Spread with 2tbsp
butter. In small bowl, combine 1/4c sugar and cinnamon. Sprinkle evenly
over dough. Starting with 12in side, roll up tightly, pressing seam firmly
to seal. Cut into twelve 1in slices; place, cut side down, in greased pan.
Cover; let rise in warm place until light and doubled in size, about 1hr.
Heat oven to 375F. Uncover dough. Bake 20-30min or until golden brown. Cool
in pan 1min; invert onto platter. Serve warm. Makes about 12 rolls.
Definiely worth the effort
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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