Cinnamon Nut Rolls Recipe

Ingredients for Cinnamon Nut Rolls Recipe

• 2 cups milk
• 1 1/2 compressed yeast cakes
• 1/4 cup tepid water
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon salt
• 1 1/4 and 1/2 cup corn oil
• 5-6 cups bread flour
• 1/2 cup granulated sugar
• 1 1/2 and 1/4 teaspoons cinnamon
• 1/2 cup shredded, blanched almonds or filberts
• 1 1/4 cup corn oil
• 1/4 cup corn syrup
• 2 tablespoons chopped nut meats, any kind
• 1/8 teaspoon soda

Instructions

1. Scald the milk and cool until tepid.
2. Add the yeast dissolved in one-fourth cup warm water and beat in two cups of the flour.
3. Cover, set in a warm place, and when light and spongy (about two hours), add the well beaten eggs, sugar, salt, corn oil, and flour to knead.
4. Return to the bowl, cover, and let rise until double in bulk.
5. Stir down and put in a medium-sized dripping pan oiled with corn oil.
6. Cover and let rise again.
7. After it has raised the second time, turn onto a molding board dredged with flour. Cut the dough in halves.
8. Roll one-half, without kneading, into an oblong shape about one-third of an inch thick.
9. Brush with corn oil, then with corn syrup, and dust with chopped nut meats, any kind, then with cinnamon.
10. Roll like a jelly roll and cut in slices an inch thick.
11. Place cut side down in bread pans oiled with corn oil, allowing the rolls to almost touch.
12. Let rise until double in size and bake from 35-45 minutes in a moderate oven, 350 degrees F.
13. When partly cool, turn out.
14. Boil one cup corn syrup with 1/4 teaspoon cinnamon and 1/8 teaspoon soda until it threads, and pour over the rolls.
15. Let them stand until cool before serving.

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