5 1/2 to 6 c. flour
2 pkg. yeast
1/2 c. sugar
1 1/2 tsp. salt
1 c. milk
1/4 c. butter
2 eggs
1 c. water
1/3 c. butter, melted
3/4 c. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
3 tbsp. butter
2 c. powdered sugar
4 tbsp. hot coffee
1/2 tsp. maple extract

Combine 2 cups flour, yeast, sugar, salt and mix well. In saucepan heat milk, water and butter until warm (butter does not need to melt). Add to flour mixture, add eggs. Blend at low until moist, beat 3 minutes at medium. By hand gradually stir in enough remaining flour to make a soft dough.

Knead about 5 minutes until smooth and elastic. Place in greased bowl, turning to grease top. Cover, let raise in warm place until light and double, 1 hour. Punch down, divide in two. On flour surface roll each half into 12 x 9 inch rectangle.

Brush with melted butter. Combine sugar, cinnamon and nuts. Sprinkle over butter. Roll tightly, pinch edges to seal. Cut each roll into 12 pieces. Place in 9 x 13 inch greased pan, cover and let rise in warm place until doubled, 30 minutes.

Bake at 375 degrees for 20 minutes. Combine butter, powdered sugar, coffee and extract until smooth to make glaze. Drizzle over hot rolls. Cool on racks.