2 loaves Bridgeford frozen bread dough (thawed)
Glaze:
1 C light brown sugar
¼ TSP salt
2 TBS water
¼ C butter or margarine
3 TBS white Karo syrup
Filling:
1 C light brown sugar
1 TSP cinnamon
1-2 C chopped nuts (of choice)
Temperature: 375-400
Glaze: Combine sugar, butter, water, syrup and salt in a 1 QT pot. Bring to a boil, stirring constantly. Remove from heat. Place 1 TBS glaze and a sprinkling of the nuts in the bottom of 24 greased, unlined muffin cups. Alternate: Divide the glaze to cover the bottom of two 15x9x2″ rectangular pans. Sprinkle with chopped nuts or nut halves and set aside.
Dough: Fully thaw the frozen bread loaves without allowing them to rise – in the refrigerator overnight is best. You can also make your own dough from any basic recipe for hand mix or bread machine allowing it rise once, punch it down and proceed as with thawed loaves. Assemble on a floured surface, using a rolling pin to roll out one loaf of thawed or prepared dough to an 8x15x¼” thick rectangle. Brush the inside surface with butter.
Filling: Mix brown sugar, cinnamon and ½ cup of the nuts and sprinkle on the rolled out, buttered dough.
Roll the dough tightly from the long edge. Moisten the edges and press to seal them. Cut into 12 equal pieces. Place cut rolls on the glazed pan or in glazed muffin cups. Brush the tops with melted butter. Cover with a cloth towel let rise in a warm place till doubled in size – the rolls will then fill the rectangular pan. Repeat with 2nd loaf if desired (each loaf makes 12 rolls). Bake for 12 minutes or until done. Remove from oven and immediately invert on a tray or platter. Makes 24.