Cinnamon Rolls

Bread:
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

Topping:
1/3 cup melted margarine
1/3 cup dark corn syrup
3/4 cup brown sugar
3/4 cup chopped walnuts

Filling:
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 serving plate.

Makes 36 rolls.

AUTHOR: BJ