1 (13 1/4 oz.) pkg. hot roll
mix (ingredients as called
for on label)
melted butter or margarine
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 c. butter or margarine
1/2 c. firmly packed dark
1/2 c. walnut pieces
Prepare hot roll mix according to package directions.
Allow to rise as package directs. Divide dough into 2 equal
parts. Roll each part on a liberally floured board until it
forms an 8 x 16-inch rectangle. Brush each rectangle liberally
with melted butter. In a small bowl, combine granulated sugar
and cinnamon. Sprinkle half of sugar mixture over rectangle.
Roll dough up in jelly roll fashion from the long side. Cut
into 8 slices and set aside. Repeat procedure with remaining
dough. Melt half of the 1/4 cup butter in each of two 9-inch
heat resistant, nonmetallic pie pans on Full power for 30
Sprinkle 1/2 of the brown sugar and 1/2 of the walnuts
in each pan. Arrange 8 slices of dough in each pan and allow
to rise, cover with clean towel, until double in bulk. Heat
each pan, uncovered, on Roast for 8 minutes. Test for doneness
with toothpick. Allow to cool 5 minutes before inverting onto
a serving plate. Allow topping to drip over buns. Makes 16
Tip: Buns may be browned for a few minutes under the
broiler of a conventional oven.
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