From Country Magazine Feb/Mar 1998
2 packages Active Dry Yeast
2 cups Warm Water
1/4 cup Oil/Shortening
1/2 cup Sugar
2 t. Salt
6 - 6 1/2 cups All-Purpose Flour
6 T. Butter or Margarine
3/4 cup packed Brown Sugar
1 T Cinnamon
3/4 cups Walnuts
1.5 cups Maple Syrup
In a mixing bowl, dissolve yeast in water. Add shortening, sugar,
egg, salt and enough flour to form a soft dough. Cover and refrigerate
for 24 hours. Punch dough down. Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes, adding more flour if needed.
Divide into thirds. Roll each portion into a 16"x10" rectange. On each
rectangle, spread 2 T butter and sprinkle with 1/4 cup brown sugar, 1 t
Cinnimon and 1/4 cup walnuts. Pour syrup into the bottom of 3 greased 9"
round baking pans. Sprinkle with brown sugar. Tightly roll up each
rectangle, starting with the short side. Slice each roll into 10 pieces;
place over syrup. Cover and let rise until doubled, about 30 minutes.
Bake at 350 for 25-30 minutes or until golden brown. Cool in pans for 5
minutes, invert onto a wire rack. Yield 2.5 dozen.
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