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      RECIPE TITLE "Bountiful Nut Rolls Recipe"
    Source: Cooking at a Glance - Breads & Muffins,
    Courtesy of: Cooking.com

    yields Makes 2 coffee cakes (12 servings each) time--- difficultymoderate

    Try a crunchy combination of nuts in this brunch favorite, or make it with just one kind. To cut the dough into neat slices, use heavy-duty thread. A knife will compress the dough, causing misshapen spirals.

      RECIPE INGREDIENTS

    For Basic Sweet Dough:
    4- 4 1/3 cups all-purpose flour
    1 package active dry yeast
    1 cup milk
    1/3 cup sugar
    1/3 cup butter or margarine
    1/2 teaspoon salt
    2 eggs

    For Filling:
    1/3 cup butter or margarine
    2/3 cup packed brown sugar
    2 tablespoons light corn syrup
    1/2 cup cashew halves, coarsely chopped
    1/2 cup hazelnuts, coarsely chopped
    1/2 cup almonds, coarsely chopped
    1/2 cup golden raisins (optional)
    Basic sweet dough, above
    3 tablespoons butter or margarine, melted
    1/2 cup granulated sugar
    2 teaspoons ground cinnamon

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    FOR BASIC SWEET DOUGH: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120 to 130 degrees F) and butter or margarine is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

    Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes.

    FOR FILLING: Meanwhile, in a small saucepan melt the 1/3 cup butter or margarine. Stir in the brown sugar and corn syrup. Cook and stir just till blended. Divide syrup mixture evenly among two 9x12-inch round baking pans. Sprinkle nuts, and raisins if desired, evenly in the bottoms of the round baking pans. Set pans aside.

    On a lightly floured surface, roll each half of the dough into a 12x8-inch rectangle. Brush each rectangle with half of the 3 tablespoons melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon. Sprinkle half of the sugar mixture on top of each half of the dough. Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 12 slices with heavy-duty thread. Place slices, cut-side down, in the prepared pans; they will fit snugly. Cover; let rise in a warm place till nearly double (about 30 minutes). Or, cover with oiled waxed paper, then with plastic wrap, and chill in the refrigerator for 2 to 24 hours.

    If chilled, let stand, covered, for 20 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375 degrees F oven for 20 to 25 minutes, or till golden brown. Invert onto racks or a serving platter. Serve warm.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes 2 coffee cakes (12 servings each)
    Facts per Serving
    Calories: 249 Fat: 12g Carbohydrates: 33g
    Cholesterol: 36mg Sodium: 66mg Protein: 4g
    Fiber: 1g % Cal. from Fat: 43% % Cal. from Carbs: 53%


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