| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Sweet, Breads |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
pk |
Yeast |
| 1 |
c |
Milk |
| 1/4 |
c |
Butter |
| 1 |
|
Egg |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Butter; softened |
| 2 |
tb |
Corn syrup |
| 1/4 |
c |
Nuts; chopped |
| 2 |
tb |
Butter |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
ROLLS
TOPPING
FILLING
Prepare roll dough as usual, knead until elastic, let raise until doubled.
Grease 13x9 pan. Combine topping ingredients and spread on bottom of
pan.Set aside. Punch down dough and roll out to a 15x12 inch rectangle.
Spread with filling ingredients. Roll up dough as a jelly roll, pressing
seam to seal. Cut into 12 inch slices and place cut side down into prepared
pan. Cover and let double again, about 1 hour. Preheat oven 375 degrees.
Bake rolls for 20-30 minutes. Cool one minute and invert onto platter.
Serve warm.
Recipe by: Pillsbury
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "stefanie"
<gaggini@gate.usaor.net> on Dec 22, 1997
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