Ok it worked- I hope
makes about 30
1 1/2 cups hot tap water
1 1/2 cups canned milk
[This combination softens the yeast very well]
2 pkgs dry yeast
[Be sure it's fresh!]
1/2 cup sugar
4 cups flour, measured before sifting
Mix well, and set aside in warm place to double in bulk.
[Pre-heat the oven to 200 degrees, then turn it off. When the rack is cool enough to
touch it's a good place for the dough to rise.]
4 beaten eggs (room temperature)
1/2 cup vegetable oil
1/2 cup sugar
2 tsp. lemon extract
3 cups flour (measured before sifting) mixed with 1 1/2 tsp. salt
Take this mixture and mix it with the risen dough. Set the mixture aside again to rise
and double in bulk in your warm oven.
Flour a bread board very liberally. Punch down dough, and divide into two parts
(just to make it easier to handle...you do the same thing to both parts).
Roll out one part of the dough well.
Spread on the rolled out dough:
1/4 cup melted butter
1/4 cup sugar
1/2 cup finely chopped walnuts
[you will repeat this process with the other half of the dough using the same
amounts, of course]
Roll up the dough, and cut the roll into pieces about 3/4 inch thick.
[It is best to allow the rolls to sit about 30 minutes before baking, because the
dough will rise again, making the rolls more tender.]
Place six on a greased cookie sheet. Back at 350 degrees for about 12 minutes, or
until light brown. Ice while warm.
For the icing:
1/3 cup butter
1/4 cup canned milk
1 tsp. vanilla
3 drops almond extract
Pour this mixture over:
1 lb. powdered sugar
Beat with a mixer until fluffy.
[You might need to add a few drops of water to get the icing to your desired
consistency. You might also want to keep the icing in a warm double boiler to keep
it from hardening up while you're working with it.]