Sticky Buns With Walnuts
|Hot roll mix||16 Ounce (1 package)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Brown sugar||1 Cup (16 tbs) (packed)|
|Walnuts||1 Cup (16 tbs), chopped|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Tablespoon|
Prepare dough as package directs for rolls.
Knead gently on lightly floured board 1 minute.
Place dough in lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place (85 °F) until doubled, about 1 hour.
To prepare syrup, in small saucepan, combine 1/4 cup of the butter, the water and brown sugar.
Stir over medium heat until sugar dissolves.
Bring to boil; reduce heat to low and simmer gently 1 minute.
Pour at once into llx7-inch baking pan, tilting to spread syrup evenly.
Sprinkle 1/2 cup of the walnuts over syrup layer; set aside.
After dough has risen, turn out onto lightly floured board.
Let rest 5 minutes, then stretch and roll into 30x5-inch rectangle.
Brush with remaining 1/4 cup butter.
In small bowl, combine granulated sugar and cinnamon; sprinkle over butter.
Arrange remaining 1/2 cup walnuts on top.
Starting from 5-inch side, roll up loosely, jelly-roll fashion, pinching edges to seal.
Cut roll into 6 equal pieces.
Place cut sides up in prepared pan, spreading pinwheels open a little.
Cover; let rise in warm place 35 to 45 minutes or until almost doubled.
Cover lower shelf of oven with foil.
Bake buns on center shelf of preheated 375°F oven 25 to 35 minutes or until golden.
Immediately invert onto tray.
Cool 5 minutes.