Helen's Cinnamon Nut Rolls

Serving Size: 12

1 teaspoon Yeast ; quickrise
1/4 cup Butter
1 cup Milk ; plus
1/8 cup Milk
1 teaspoon Salt
1/2 cup Sugar
4 cups Flour
4 tablespoons Gluten
2 Eggs
1/4 cup Butter ; for pan
1/4 cup Brown sugar ; packed - for Pan
1/4 cup Butter ; for rolls
1/2 cup Brown sugar ; packed - for Rolls
Walnuts ; chopped
Cinnamon

Warm milk and add eggs to make 1 1/2 cups. Put in mixer bowl or pan. Melt
butter and add to bowl. Add sugar, salt, 4 cups flour and gluten. Add
yeast last. Turn on mixer with dough hook and mix well then let knead for
10 minutes. Let rise till over double. Or turn breadmaker on in dough
mode. Cream together 1/4 cup brown sugar and 1/4 cup butter and spread in
bottom of a 8X12 pan. Roll out 12 x 16. Spread with 1/4 cup butter and
sprinkle with brown sugar and cinnamon. Sprinkle nuts or raisins over
surface as desired and press all down. Roll up tightly and cut in 2 inch
sections. Place slices cut side down about an inch apart in pan and let
rise till doubled in a warm, draft free place, covered with a tea towel.
Bake at 375 for 25 minutes. Recipe and MM by H Peagram

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