Penuche Nut Rolls
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Maple penuche glaze||1⁄2 Cup (8 tbs)|
In small mixer bowl combine 1/2 cup of the flour and the yeast.
In saucepan heat together milk, sugar, shortening, and salt just till warm (115° to 120°), stirring till shortening almost melts.
Add to dry mixture; beat at low speed of electric mixer 30 seconds, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total).
Place in lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; turn out onto lightly floured surface.
Cover and let rest 10 minutes.
Roll dough to a 10x6-inch rectangle.
Brush with the melted butter or margarine.
Combine brown sugar, walnuts, and cinnamon; sprinkle over dough.
Roll up, starting at long side.
Cut into 12 rolls.
Cover and let rise in warm place till nearly double (about 25 minutes).
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Place rolls on lightly greased steamer rack so rolls do not touch.
(If all rolls do not fit, use 2 steamer racks or cook in separate batches.) Cover wok and steam about 20 minutes.
Transfer to a wire rack.
While warm, drizzle with Maple-Penuche Glaze.