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2 sticks butter
1/4 cup warm tap water
5 cups flour
1 pkg. yeast
1/2 tsp. salt
1/3 cup sugar
3 eggs
3/4 cup warm milk
Filling:
1 cup brown sugar
2 sticks butter
1 1/2 cup nuts
cinnamon
cut butter and brown sugar
Mix butter, salt, flour with a pastry blender. Dissolve yeast in 1/4 cup water
and warm milk. Beat eggs and sugar together and add to yeast mixture. Blend
flour mixture with other wet ingredients. Stir to form a ball. Grease and
refrigerate overnight. I put it in an ice cream bucket with a lid.
Mix filling - cut dough in two pieces, roll back half into a large rectangle
10x15. Spread 1/2 mixture into the rectangle. Sprinkle with cinnamon and nuts.
Rollup and put on a large cookie sheet. Repeat the process and let them raise.
Put seam side down and pinch the ends shut before you let them raise. Bake in
350o for 25 - 30 min. or until golden brown.
Drizzle with a powdered sugar glaze.
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