1 tablespoon active dry yeast or 1 (1/4 oz. ) package
1-1/2 cup lukewarm water – 110 F(45C)
2 eggs beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX
2 tablespoons butter or margarine, melted
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
1/4 cups chopped nuts, if desired
Sweet Glaze, below
Sweet Glaze
2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
About 4 tablespoons milk
In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about five minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.
Grease 2 baking sheets. Punch down dough. Let stand 10 minutes. One a lightly floured surface, roll out dough to 12¹ x 24¹ about 1/4 inch think. brush surface with butter or margarine. Sprinkle on brown sugar, cinnamon and nuts. Roll dough like a jelly roll and cut into 24 1-inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30-60 minutes. Preheat oven to 375F. Bake 20-25 minutes, until golden brown. Prepare Sweet Glaze, and brush on warm rolls.