3 c. flour
3/4 tsp. salt
1/4 c. sugar
1 pkg. quick-rise yeast
1/4 c. water
1/2 c. milk
2 tbsp. butter
1 egg, beaten
2 tbsp. melted butter
Filling (recipe follows)
Glaze (recipe follows)

Combine flour, salt, sugar, and yeast in large bowl. Heat water, milk, and butter in saucepan. Blend liquid mixture and egg into dry ingredients. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Cover and let rest 10 minutes.

Roll or pat dough to 12 x 9-inch rectangle on lightly floured surface. Brush with melted butter and sprinkle with filling.

Roll up jelly roll fashion from long side for smaller rolls, short side for larger rolls. Pinch seam and ends to seal.

Cut roll into 1-inch slices. Arrange, cut side up, in greased muffin tins. Cover and let rise in warm, draft-free place until doubled, about 1 hour.

Bake at 375 degrees 25-30 minutes or until browned. Remove from pans to wire racks. Serve warm or at room temperature, drizzled with Glaze. Makes 8 large or 12 small cinnamon rolls.

NOTE: If desired, 1 (13 3/4 ounce) package hot roll mix, prepared according to package directions, or 1 (1-pound) loaf frozen bread dough, thawed, may be substituted for dough. Roll to 12 x 9-inch rectangle and proceed as directed.

FILLING:

1/3 c. sugar
3/4 tsp. ground cinnamon
1/4 c. chopped nuts

Combine sugar, cinnamon, and nuts. NOTE: 1/4 cup raisins may be added, if desired.

GLAZE:

1 c. powdered sugar
3 to 4 tbsp. milk