Grandma's Cinnamon Rolls

Makes 1 dozen rolls.
Water 1/2 cup
Milk 1/2 cup
Butter, room temperature 2 tablespoons
Egg, room temperature 1 (1/4 cup)
Salt 3/4 teaspoon
Sugar 1/4 cup
Bread flour 3 cups
RED STAR® Active Dry Yeast 2 1/4 teaspoons
Filling
Butter, melted 1/4 cup
Nuts, chopped 1/4 cup
Sugar 6 tablespoons
Cinnamon 3/4 teaspoon
Glaze
Powdered sugar 1 cup
Maple flavor 1/4 teaspoon
Butter, melted 1 1/2 tablespoons
Hot coffee 2 tablespoons

Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods

Combine yeast, 1 cup flour, and other dry ingredients. Heat water and milk to 120 to 130º F.

Hand-Held Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary.

Stand Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto a lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12- x 9-inch rectangle. Brush with 1/4 cup melted butter. Combine sugar, nuts, and cinnamon; sprinkle over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in greased 13- x 9-inch pan. Cover; let rise until indentation remains when touched. Bake in preheated 375º F oven 20 to 35 minutes. Remove from pan; cool.