COFFEE BREAKERS

FOR THE RICH SWEET DOUGH:
2 packages dry active yeast
1/2 cup warm water
2 eggs, well beaten
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
3/4 cup lukewarm milk
1 cup butter or margarine, melted and cooled
4 1/2 cups (about) unsifted all-purpose flour
FOR THE ROLLS:
1/2 cup butter or margarine
2/3 cup firmly packed brown sugar
2 teaspoons corn syrup
3/4 cup chopped pecans
1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon

TO PREPARE THE RICH SWEET DOUGH:
Dissolve yeast in 1/2 cup warm water.

Combine eggs, sugar, salt, lemon rind, lukewarm milk and 1 cup butter or margarine, melted and cooled, in a large bowl. Stir in the yeast mixture and flour. Beat until smooth, about 1 minute. (Dough will be very soft.)

Cover with damp cloth. Chill at least 2 hours or overnight.

TO PREPARE THE ROLLS:
Melt 1/2 cup butter in saucepan. Add 2/3 cup brown sugar and the corn syrup. Bring to a full rolling boil; pour immediately into two 15x 10-inch pans: sprinkle with nuts.

Divide dough in half. Roll each half into 12-inch square: brush each with 2 tablespoons of the 1/4 cup melted butter.

Combine 1/2 cup brown sugar and the cinnamon; sprinkle 2 tablespoons of mixture down center of each square, Fold one third of the dough over the center; sprinkle with remaining sugar mixture. Fold remaining third over the two layers. Cut crosswise into 1/2 to 1-inch strips. Hold strips at ends, twist in opposite directions and seal ends. Place in pans, about 1 1/2 inches apart. Cover with clean towel; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 400 degrees F for 20 minutes. Invert pan onto rack at once. Serve warm.

Makes 43 small or 24 large rolls
From: Recipelink.com
Source: Recipe booklet: Good Morning from Maxwell House Coffee - Maxwell House Coffee Times, General Foods Corporation, 1981