1 c. sugar
1 tsp. salt
3 pkg. active dry yeast
8 c. all-purpose flour, sifted
1 1/2 c. milk
1/2 c. water
1/2 c. (1 stick) butter, softened
2 eggs

Filling:

butter, softened
cinnamon
brown sugar

In large bowl combine sugar, salt, yeast and 2 cups flour. Stir. In small pan heat milk, water and butter until hot but not boiling. Gradually add to flour mixture. Beat. Now add eggs and gradually add remaining flour.

Turn dough onto floured board and knead until smooth and elastic. Put dough in large greased bowl and cover with damp cloth. Let rise in warm place until doubled in size.

Divide dough in half and turn onto floured board. Roll out to 13x19-inch rectangle. Spread with soft butter. Sprinkle with cinnamon and brown sugar and roll up like a jelly roll.

Cut into slices and lay in 13x9-inch pan which has been buttered and has sticky sweet Maple Nut mixture on bottom (see below). Repeat for other half of dough.

Let rise again until doubled in size then bake at 350°F for about 30 minutes. Remove from oven and turn pan bottom side up on cookie sheet. Let stand for 10 minutes before removing pan.

Maple Nut Topping:

1/4 c. (1/2 stick) butter
1/2 c. maple syrup
2/3 c. chopped walnuts
1/4 c. brown sugar
1 tbsp. water

Melt butter and add maple syrup, chopped walnuts, brown sugar and water.

Submitted by: Anne Roberge