4 1/4 - 4 3/4 c. all purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. granulated sugar
1/4 c. butter
1 tsp. salt
2 eggs
6 tbsp. butter, softened
1/4 c. packed brown sugar
2 tsp. ground cinnamon
Maple Nut Glaze or Powdered Sugar Glaze (recipes follow)

In a large mixer bowl combine 1 1/2 cups of the all purpose flour and the yeast. Heat milk, sugar, butter and salt just until mixture is warm (120 degrees to 130 degrees) and the butter is almost melted, stirring constantly.

Add the milk mixture to the flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.

Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (The dough will be soft.)

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough, about 3 to 5 minutes total. Shape dough into a ball.

Place dough in a lightly greased bowl; turn once. Cover, let rise in a warm place until double, about 1 to 1 1/2 hours. The dough is ready for shaping when you can lightly and quickly press two fingers 1/2" into dough and indentation remains.

Punch dough down. On a lightly floured surface divide dough in half; shape each half into a smooth ball. Cover; let rest for 10 minutes. On a lightly floured surface roll half of the dough to a 12"x8" rectangle. Spread with 3 tablespoons of the softened butter.

Combine brown sugar and cinnamon; sprinkle half over the rectangle. Roll up from a short side; seal edges. Make a second roll with remaining dough, butter and sugar mixture.

Slice each dough roll into 8 pieces. Arrange slices, cut side down, on a greased 13"x9"x2" baking pan. Cover; let rise until nearly double, about 30 minutes.

Bake rolls in a 350 degree oven for 25 to 30 minutes or until light brown. Invert immediately onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Serve warm. Makes 16 rolls.

MAPLE NUT GLAZE: In small bowl combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup or 1/2 teaspoon maple extract and enough water or milk (2 to 3 teaspoons) for drizzling consistency.

POWDERED SUGAR GLAZE: Combine 1 cup sifted powdered sugar, 1 teaspoon vanilla and enough milk (about 3 to 4 teaspoons) for drizzling consistency.