Directions (continued)

• until smooth and elastic, about 6-8 minutes. Place in a greased
• bowl, turning once to grease top. Cover and let rise in a warm place
• until doubled, about 1 hour.
• In a saucepan, combine the first four topping ingredients; cook and
• stir over low heat until brown sugar is dissolved and butter is
• melted. Stir in walnuts. Spread into two greased 9-in. square baking
• pans; set aside.
• Punch dough down; divide in half. Roll each portion into an 18-in. x
• 6-in. rectangle; brush with butter. Combine filling ingredients;
• sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll
• style, starting with a long side; pinch seam to seal. Cut each roll
• into nine slices; place cut side down over topping and flatten
• slightly. Cover and let rise until doubled, about 1 hour.
• In a saucepan, combine the first four topping ingredients; cook and
• stir over low heat until brown sugar is dissolved and butter is
• melted. Stir in walnuts. Spread into two greased 9-in. square baking
• pans; set aside.
• Punch dough down; divide in half. Roll each portion into an 18-in. x
• 6-in. rectangle; brush with butter. Combine filling ingredients;
• sprinkle over dough to within 1/2-in. of edges. Roll up jelly-roll
• style, starting with a long side; pinch seam to seal. Cut each roll
• into nine slices; place cut side down over topping and flatten
• slightly. Cover and let rise until doubled, about 1 hour.
• Bake at 375° for 10 minutes. Reduce heat to 350°; bake 15
• minutes longer or until golden brown. Immediately invert onto
• serving plates. Yield: 1-1/2 dozen.