Quick Praline Rolls
|Sifted flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Teaspoon|
|Butter||2⁄3 Cup (10.67 tbs)|
|Scalded milk||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Soften yeast in 1/4 cup warm water.
Sift flour, sugar, baking powder and salt together into mixing bowl; cut in 1/3 cup butter until mixture resembles fine crumbs.
Stir in scalded milk, egg and yeast mix- ture; beat well.
May be stored in refrigerator over- night.
Knead on well-floured surface; roll out to 15 x 10-inch rectangle.
Cream remaining butter and brown sugar until fluffy; spread half the sugar mix- ture over dough.
Sprinkle chopped nuts over sugar mixture; roll up.
Cut into 1-inch slices; place on greased cookie sheets.
Flatten; spread with remaining sugar mixture.
Let rise in warm place until doubled in bulk.
Bake at 425 degrees for 12 minutes.