For the longest time, I thought that my mom and grandma had some recipe that they passed down. The truth is that is actually a good old Betty Crocker recipe slightly modified. As stated before, this is a several hour project because you have to let the dough rise.
- 3 1/2 to 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 pkg regular or quick dry yeast (4 1/2 tsp)
- 1 cup very warm milk
- 1/4 butter, softened
- 1 large egg
- In a large bowl, mix 2 cups of the flour with the sugar, salt and yeast. Add warm milk, butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed for 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Knead dough on lightly floured surface for about 5 minutes. Dough should be smooth and springy. Place dough in a greased a large bowl with shortening. Turn dough so that it is covered with shortening. Cover the bowl loosely with plastic wrap and set in a warm place for about 1 1/2 hours. It should have doubled in size and an indention should remain when you touch it.
- When the dough has been sitting for about an hour start the topping.
- In a saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat and stir in corn syrup. Pour into an ungreased 13 x 9-inch pan. Sprinkle with walnuts and set aside.
- Next mix the filling below minus the butter and set aside.
- 1/2 cup chopped walnuts
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 2 Tbsp butter, softened
- Once the dough has finished raising, gently push fist int dough to deflate. Flatten dough with hands into a 15 x 10- inch rectangle on a floured surface.
- Spread filling butter onto dough and sprinkle with filling.
- Roll up tightly so you have a 15 inch log and pinch the ends closed.
- Using dental floss to cut into 15 one inch slices and place slightly apart in pan.
- Cover loosely with plastic wrap and set in a warm spot to rise for about 30 minutes, they should double in size.
- Bake at 350 degrees for 30 to 35 minutes, or until golden brown. Let stand for 2 minutes and flip over on to a cookie sheet. Let it sit for a minute so the caramel can drizzle down and then remove the pan. Serve warm.