The Farmer Family Cookbook

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These were Jack's favorite rolls. They are very rich and gooey, but so tasty.

Ingredients

• 10.0833333333333 package yeast
• 20.166666666667 tbsp warm water
• .250.0208333333333 cup boiling hot milk
• .50.0416666666667 cup granulated sugar, divided
• 30.25 tbsp shortening
• .50.0416666666667 tsp salt
• 10.0833333333333 large egg
• 20.166666666667 cups sifted flour
• 10.0833333333333 tsp grated lemon peel
• .250.0208333333333 tsp ground ginger

Steps

1. Sprinkle yeast over warm water. Let stand 5 minutes to soften. Meanwhile stir hot milk, 1/4 cup of the sugar, shortening and salt together. When lukewarm, add egg, 1-1/2 cups flour, lemon peel, ginger and yeast. Beat on mixer at medium speed 2 minutes. Stir in remaining 1/2 cup flour to make a moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover and let rise in warm place until doubled, 1 to 1-1/2 hours.
2. Meanwhile, prepare the walnut pan coat by melting 1/4 cup of butter in a small sauce pan. Add 1/2 cup brown sugar packed, 2 tbsp dark corn syrup and 1 tbsp water. Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9 inch layer cake pan and sprinkle with 1/2 cup of walnuts.
3. When dough has risen, turn out onto a floured board. Roll out to an 8x12 inch rectangle. Spread with butter. Sprinkle with 1/2 cup finely chopped walnuts and remaining 1/4 cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices. Arrange cut side down in prepared pan, placing 3 rolls in center, and 9 around the edges. Let rise until doubled, 40 to 50 minutes. Bake 375F about 25 minutes until browned and baked through. Loosen edges. Invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm.
4. This recipe is also so good by substituting pecan nuts for the walnuts. This is the way Jack preferred the recipe.