Serves: 36
Total Calories: 113

1 cup milk scalded
2/3 cup butter or margarine
2/3 cup sugar
1 teaspoon salt
1 package yeast active dry
1 teaspoon sugar
1/2 cup water warm (105° to 115°)
1 cup potato cold unseasoned mashed
2 eggs lightly beaten
4 1/2 cups flour
Caramel Syrup (see below)
Nut Filling (see below)
1/4 cup butter or margarine, softened

In a large mixing bowl, combine milk, 2/3 cup butter or margarine, sugar and salt until sugar is dissolved. Cool to lukewarm.

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water let stand until foamy, 5 to 10 minutes.

Add yeast mixture, potatoes and eggs to milk mixture. Gradually add flour to form a stiff dough. On a lightly floured surface, knead for 3 to 5 minutes. Place in a greased bowl turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough cover and store in refrigerator at least 2 hours, but not more than 3 days.

When ready to bake, prepare syrup and filling. Grease thirty-six 3-inch muffin-pan cups. Place 2 teaspoons of the caramel syrup in each muffin cup. Roll out half of the dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread with 2 tablespoons of the butter or margarine. Sprinkle with half of the nut mixture. Starting from the long side, roll as for a jelly roll. Cut into eighteen 1-inch slices place cut-side down in muffin cups. Repeat with remaining dough. Cover and let rise in a warm place, free from drafts, until doubled, about 60 to 90 minutes. Bake in a preheated 375° oven for 15 to 20 minutes or until golden brown. Invert immediately onto wire racks over waxed paper remove pans,
Caramel Syrup
In a small saucepan, melt 2/3 cup butter or margarine. Remove from heat add 1 1/2 cups packed brown sugar and 1/4 cup light corn syrup. Stir until smooth.

Nut Filling
In a small bowl, combine 1 cup chopped nuts, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon.

Nutritional Facts:

Serves: 36
Total Calories: 113
Calories from Fat: 43

More Recipes from the Gold Star Collection Cookbook:
Banana Bread
Buttermilk Pancakes
Caramel-Nut Rolls
Cherry Coffee Ring
Chocolate Chip Pancakes with Chocolate Syrup
Cinnamon Bread
Dotty Swiss' Fruity Muffins
Egg Biscuits
Fortnight Muffins
Kitty's Cinnamon Breakfast Ring
Lemon Bread
Pat's Coffee Cake
Pumpkin Bread
Quicker Croissants
Scotch Raisin Bread