Walnut Sticky Buns Recipe

• 1 envelope active dry yeast
• 2 tbsp. hot water
• 1/4 c. boiling warm lowfat milk
• 1/2 c. granulated sugar
• 3 tbsp. shortening
• 1/2 teaspoon salt
• 1 lg. egg
• 2 c. sifted all-purpose flour
• 1 teaspoon grated lemon peel
• 1/4 teaspoon grnd ginger
• 1/2 c. minced walnuts
• 1/4 teaspoon cinnamon
• 1 tbsp. melted butter

1. Sprinkle yeast over hot water; let stand 5 min to soften.
2. Meanwhile, stir warm lowfat milk, 1/4 c. sugar, shortening and salt together.
3. When lukewarm, add in egg, 1 1/2 c. flour, lemon peel, ginger and yeast.
4. Beat with mixer at medium speed 2 min.
5. Stir in remaining 1/2 c. flour to make moderately soft dough.
6. Knead a few seconds to smooth out and round up dough.
7. Cover; let rise in hot place till doubled, 1 to 1 1/2 hrs.
8. Prepare walnut pan coat.
9. When dough has risen, turn out onto floured board; roll out to an 8x12 inch rectangle.
10. Spread with butter; sprinkle with 1/2 c. walnuts and remaining 1/4 c. sugar, mixed with cinnamon.
11. Roll tightly, starting from long side of dough.
12. Cut in 1 inch slices.
13. Arrange cut-side down in prepared pan, placing 3 rolls in center, 9 around edges.
14. Let rise till doubled, 40 to 50 min.
15. Bake at 375 degrees about 25 min, till browned and baked through.
16. Loosen edges; invert over plate.
17. Let pan rest on rolls 1 minute so syrup drains.
18. Serve hot.
19. Makes 12 rolls.

active dry yeast, water, boiling warm lowfat milk, sugar, shortening, salt, egg, flour, grnd ginger, walnuts, cinnamon, butter

Taken from cookeatshare.com/recipes/walnut-sticky-buns-10013 (may not work)