1/2 cup milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup margarine
1/2 cup warm water
2 packages active dry yeast
2 eggs, well beaten
1/2 teaspoon vanilla
4 to 5 cups all-purpose flour
1/3 cup melted margarine
1/3 cup dark corn syrup
3/4 cup brown sugar
3/4 cup chopped walnuts
2 tablespoons softened margarine
2 teaspoons cinnamon
1/2 cup sugar
1/2 cup brown sugar
To make the bread dough: Scald milk. Stir in sugar, salt and margarine. Cool to
lukewarm. Measure warm water into a large bowl and sprinkle in the yeast. Stir
until dissolved. Add warm milk, beaten eggs, vanilla and half the flour. Beat
until smooth. Stir in enough additional flour to make a stiff dough. Turn out
onto a floured surface and knead until the dough is smooth and elastic (6 to 8
minutes). Place in a greased bowl, turning once to grease the surface. Cover and
let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
Punch dough down and let rest 10 minutes.
To make the topping: Combine margarine, corn syrup and brown sugar and spread
evenly in two 9-inch-square baking dishes. Sprinkle with walnuts.
To fill the rolls: After the punched-down dough has rested 10 minutes, divide in
half and roll each into a 12-inch square. Spread each with a tablespoon of
softened margarine to within 1/2 inch of the edge. Combine cinnamon, sugar and
brown sugar and sprinkle it over the margarine. Roll the dough
jelly-roll-fashion to create a spiral of cinnamon in the center. Pinch the seams
to seal. Cut each roll into 12 1-inch slices and place in prepared pans.
Cover and let rise in a warm place for 45 minutes or until double in bulk. Bake
in a hot 375-degree oven for 15 to 20 minutes, or until golden. Invert onto
Makes 36 rolls.