Directions (continued)

• until moistened. Add eggs; beat until smooth. Stir in enough
• remaining flour to form stiff dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8
• minutes. Place in greased bowl, turning once to grease top. Cover;
• let dough rest in a warm place for 20 minutes.
• Punch dough down. Turn onto a floured surface; roll into a 22-in. x
• 14-in. rectangle. For filling, combine butter, confectioners' sugar
• and nuts. Spread lengthwise over half of the dough. Fold dough over
• filling, forming a 22-in. x 7-in. rectangle. Cut into 7-in. x
• 3/4-in. strips.
• Twist each strip 4 or 5 times and shape into a ring. Pinch ends
• together. Place on two greased 15-in. x 10-in. x 1-in. baking pans.
• Cover and let rise for 30 minutes or until doubled.
• Bake at 375° for 17-20 minutes or until golden brown. Remove to
• wire racks. Meanwhile, in a saucepan, combine glaze ingredients over
• medium heat. Bring to boil; cook and stir for 3 minutes or until
• thickened. Remove from the heat. Drizzle over warm rolls. Yield:
• about 2 dozen.