2 packages dry yeast
1/4 c water @ 110degrees, Important to be the right
temperature or the yeast won't work & the rolls won't rise.
In a stand mixer, with dough attachment, add:
1 c warm milk
1 c margarine or butter, softened
2 eggs, beaten
1/4 c sugar
1 tsp salt
1 tsp grated lemon rind
4 1/2 c flour
Beat until dough is smooth, about 1 minute.
Dough will be very soft. Put in a buttered bowl, don't
Cover with damp cloth.
Place in fridge 2 hours or overnight.
In a bowl combine:
1/2 c packed brown sugar
1 Tbsp cinnamon
In a saucepan combine:
3/4 c packed brown sugar
4 Tbsp unsalted butter
3 Tbsp honey
1 Tbsp light corn syrup
Stir over low heat just until melted.
Pour into a 13x9 pan greased with crisco.
Sprinkle with 1 c coarsely chopped walnuts.
Divide dough in half.
Roll into rectangle.
Spread with 2 Tbsp butter
Sprinkle with half of filling.
Generously sprinkle with raisins.
Roll up. Cut into 12 rolls.
Repeat with other half of dough, using 2 Tbsp butter,
rest of filling & raisins.
Cut into 12 rolls.
Place the 24 rolls atop the filling. Crowd them in so they
all fit. Let rise 1 hour.
Bake @ 375, for 30 minutes or until golden.
Remove from oven. Within 2 minutes, invert onto a
tray. The sugar quickly goes from liquid to hard. BE
CAREFUL NOT TO SPILL THE BOILING SUGAR ON
From the kitchen of Steve Barkwell. Walnuts & a gooey
topping made of butter & brown sugar sweeten these
This batch was made in 2 pie pans. Instead of slicing the
dough into 24 rolls, I made 12 rolls, 6 per pie plate.
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