Couldn't sleep this morning so I got up and made myself useful.
Cinnamon Rolls
Dough:
2 teaspoons dry yeast
1/4 cup white sugar
2 cups warm water or whey
4 cups all-purpose flour
1/2 cup powdered milk
1 1/2 teaspoons baking powder
1/2 cup lard
To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and lard, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
Filling:
1/3 cup butter
1/3 cup brown sugar
3 teaspoons cinnamon
¾ teaspoon nutmeg
1/3 cup nuts
Topping: Melt, mix and spread in bottom of pan
1/3 cup butter
½ cup brown sugar
3 Tablespoons corn syrup
½ cup nuts
Roll dough into large rectangle. Spread melted butter over dough to within 1 inch of edges. Sprinkle sugar, cinnamon, nutmeg and nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a long evenly shaped roll. Cut roll into 1-inch pieces. Place rolls into pan over topping.
Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.
Bake in preheated 375 oven for 20 to 25 minutes or until golden brown. Turn out of pan immediately.
Cinnamon Rolls
Dough:
2 teaspoons dry yeast
1/4 cup white sugar
2 cups warm water or whey
4 cups all-purpose flour
1/2 cup powdered milk
1 1/2 teaspoons baking powder
1/2 cup lard
To Make Sweet Dough: In a medium bowl combine the yeast, sugar and water and mix together; let stand 10 minutes. Stir in flour, dry milk, baking powder and lard, then knead mixture for 10 minutes, adding as little flour as necessary. Cover bowl with a damp cloth and let rise in a warm place for 30 minutes, then knead again.
Filling:
1/3 cup butter
1/3 cup brown sugar
3 teaspoons cinnamon
¾ teaspoon nutmeg
1/3 cup nuts
Topping: Melt, mix and spread in bottom of pan
1/3 cup butter
½ cup brown sugar
3 Tablespoons corn syrup
½ cup nuts
Roll dough into large rectangle. Spread melted butter over dough to within 1 inch of edges. Sprinkle sugar, cinnamon, nutmeg and nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a long evenly shaped roll. Cut roll into 1-inch pieces. Place rolls into pan over topping.
Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.
Bake in preheated 375 oven for 20 to 25 minutes or until golden brown. Turn out of pan immediately.