Grandma's Cinnamon Rolls

1 pk yeast
3 c bread flour
1/4 c sugar
3/4 t salt
1/2 c milk (flavored hazelnut creamer)
1/2 c water
2 T shortening
1 ea egg, room temperature
**filling**
1/2 c butter
1/4 c sugar
1 t cinnamon
1/2 c nuts
**for bottom of pan**
1/2 c butter, melted
1/2 c brown sugar
1/2 c nuts

Heat water, milk, and shortening to 125 to 130.
Place in large mixer bowl.
Add sugar, salt, yeast, and egg.
Add 2 cups of flour.
Mix thoroughly for 2 minutes on medium speed.
Add remaining flour until a soft dough forms. Allow to rise in a warm place in a covered and greased bowl for 60 minutes or until doubled in volume. Punch down and allow to rest for 15 minutes. Meanwhile, melt 1 stick butter. Set aside.
Mix 1/4 cup sugar and 1 teaspoon cinnamon, and 1/2 cup chopped nuts if desired. Roll out dough to 12" x 9" rectangle. Brush with melted butter. Sprinkle generously with sugar and nut mixture. Roll tightly beginning with long end. Pinch ends and seam together tightly.

Melt 1/2 stick butter and mix with 1/2 cup brown sugar. Pour into a 9" x 13" pan. Sprinkle generously with nuts if desired. Slice roll into 12 slices and place in pan. Allow to rise for 30 to 45 minutes, covered, in a warm place. Bake at 400 for 30 to 35 minutes, or until golden brown. Allow to sit 2 to 3 minutes after removing from oven, then invert on another cookie sheet. Glaze, if desired, after cooled.

Wisconsin State Fair