|Hot roll mix||13 1⁄4 Ounce (1 Package)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Walnut pieces||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Melted butter/Margarine||1 Tablespoon|
Prepare hot roll mix according to package directions.
Allow to rise as package directs.
Divide dough into 2 equal parts.
Roll each part on a generously floured board until it forms an 8 x 16 inch rectangle.
Brush each rectangle generously with melted butter.
In a small bowl combine granulated sugar and cinnamon.
Sprinkle half of sugar mixture over rectangle.
Roll dough up in jellyroll fashion from the long side.
Cut into 8 slices and set aside.
Repeat procedure with remaining dough.
Melt half of the 1/4 cup butter in each of two 9 inch, heat-resistant, non-metallic pie plates on full power for 30 seconds.
Plates will have to be placed in the oven one at time.
Sprinkle 1/2 of the brown sugar and 1/2 of the walnuts in each plate.
Arrange 8 slices of dough in each plate and allow to rise, covered with a clean towel, until double in bulk.
Heat each plate uncovered, on roast for 8 minutes.
Test for doneness with a wooden pick.
Allow to cool 5 minutes before inverting onto a serving plate.
Allow topping to drip over buns.