5 1/2 to 6 c. all-purpose flour
2 pkgs. Red Star instant blend dry yeast
1/2 c. sugar
1 1/2 tsp. salt
1 c. milk
1 c. water
1/4 c. butter
2 eggs
1/3 c. butter, melted
3/4 c. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped nuts

GLAZE:

3 tbsp. butter, melted
3 to 4 tbsp. hot coffee
2 c. powdered sugar
1/2 tsp. maple flavor

Preheat oven to 375 degrees. In large mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar and salt, mix well. In saucepan, heat milk, water and butter until warm (120 to 130 degrees, butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened, beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled, about 2 hours. Punch down dough. Divide into 1 parts.

On lightly floured surface, roll or pat each half into a 12 x 9 inch rectangle. Brush each part with melted butter. Combine 3/4 cup sugar, cinnamon and nuts. Sprinkle over butter. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges to seal. Cut each roll into 12 pieces. Place cut side down in greased 13 x 9 inch pans. Cover, let rise in warm place until almost doubled, about 30 minutes. Bake at 375 degrees for 20 minutes until golden brown. Combine glaze ingredients and blend until smooth. Drizzle over hot rolls. Cool on racks. Makes 24 rolls.