Traditional Method

In larger mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar, and salt; mix well. Heat milk, water and butter to120° to 130°F; butter does not need to melt. Add to flour mixture; add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.

Prepare Filling: Combine 3/4 cup sugar, nuts, and cinnamon; set aside.

Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 12 x 9-inch rectangle. Brush each part with half of melted butter; sprinkle half of Filling over dough. Starting with 12-inch side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13 x 9-inch pans. Cover; let rise until indentation remains after lightly touching side of roll. Bake at 375°F for 20 to 25 minutes until golden brown. Prepare Glaze: Combine all Glaze ingredients; blend until smooth. Drizzle Glaze over hot rolls; cool.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.