Recipes for Caramel-Nut Rolls

Makes 36 servings

    1 cup milk scalded                                             
    2/3 cup butter or margarine                                    
    2/3 cup sugar                                                  
    1 teaspoon salt                                                
    1 package yeast active dry                                     
    1 teaspoon sugar                                               
    1/2 cup water warm (105?to 115?                              
    1 cup potatoes cold unseasoned mashed                          
    2 eggs lightly beaten                                          
    4 1/2 cups flour                                               
    Caramel Syrup (see below)                                      
    Nut Filling (see below)                                        
    1/4 cup butter or margarine, softened                          

In a large mixing bowl, combine milk, 2/3 cup butter or margarine, sugar and salt until sugar is dissolved. Cool to lukewarm.

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand until foamy, 5 to 10 minutes.

Add yeast mixture, potatoes and eggs to milk mixture. Gradually add flour to form a stiff dough. On a lightly floured surface, knead for 3 to 5 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough; cover and store in refrigerator at least 2 hours, but not more than 3 days.

When ready to bake, prepare syrup and filling. Grease thirty-six 3-inch muffin-pan cups. Place 2 teaspoons of the caramel syrup in each muffin cup. Roll out half of the dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread with 2 tablespoons of the butter or margarine. Sprinkle with half of the nut mixture. Starting from the long side, roll as for a jelly roll. Cut into eighteen 1-inch slices; place cut-side down in muffin cups. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Bake in a preheated 375?oven for 15 to 20 minutes or until golden brown. Invert immediately onto wire racks over waxed paper; remove pans,
Caramel Syrup
In a small saucepan, melt 2/3 cup butter or margarine. Remove from heat; add 1 1/2 cups packed brown sugar and 1/4 cup light corn syrup. Stir until smooth.

Nut Filling
In a small bowl, combine 1 cup chopped nuts, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon.