Grandma's Cinnamon Rolls
In small saucepan, heat milk, water and 1/3 cup butter until warm, butter does not need to melt entirely. Add milk mixture to flour mixture, add egg. Blend at low speed of electric mixer until moistened, beat 3 minutes at medium speed. By hand gradually stir in enough remaining flour to make a soft dough.
Knead on floured surface until smooth and elastic, 5-8 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 30 minutes. Spray 2 (13x9 inch) baking pans with non-stick cooking spray. Punch down dough, divide in half. On lightly floured surface, roll or pat each half into a 12x9 inch rectangle. Brush each part with half of the melted butter; sprinkle half of nut filling over dough. Starting with shorter side, roll up tightly and pinch edge to seal. Cut each into 12 slices; place in prepared baking ans.
Cover; let rise in warm place until almost doubled, about 15 minutes.
Preheat oven to 375 degrees F. Bake for 20-25 minutes, or
until golden. Drizzle Maple Glaze over hot rolls, cool slightly and remove from
(Yields 24 cinnamon rolls)