Grandma Eva's Sticky Rolls

Grandma's handwritten recipe.
Sugar and Spice and everything nice!!
This is a really old recipe, probably the oldest one I have. It is handwritten by my Grandmother Anna Eva Burress, probably in the mid 50's. The edges are tattered and torn. She wrote it for my Mother when I was a very little girl, pre second grade!! I remember Grandma making these in her kitchen as I watched mesmerized.
The first part of this is about the amount of yeast to use. She was using Red Star Special Dry or a Cake of Compressed Yeast which I haven't even seen for years. A cake of compressed yeast is equal to a package of dry yeast. I use 2 1/2 t. of instant yeast for a package of dry yeast as I buy instant yeast in a 16 oz. package.
Here is what you will need:

1 pkg. instant yeast
1/4 C. warm water
2 1/4 C. sifted all purpose flour
2 T. sugar
1/ 2 t. salt
2 t. baking powder
1/3 C. cold butter
1/3 C. scalded milk cooled to lukewarm
1 unbeaten egg
3/4 C. packed brown sugar
1/3 C. soft butter
1/2 C. chopped nuts optional
Dissolve the yeast in the warm water and set aside. Sift together the flour, first amount of sugar, baking powder and salt in a large bowl. Cut in as thought you are making pie crust or biscuits the cold butter until you have a coarse meal. Stir in the cooled milk, the egg, and the dissolved yeast mixture and combine beating well. Toss onto a well floured surface and knead well.
Roll out to 15 " x 10" . Cream together the packed brown sugar and butter until fluffy. Spread half of the butter mixture over the dough. Sprinkle with nuts if desired.
Roll up starting with the 15 " side. Cut into 1 " slices. Place cut side down on greased baking sheets or parchment paper. Flatten them a bit and spread with remaining sugar. Sprinkle with nuts if desired.
Cover with plastic wrap and let rise until light 45 minutes to an hour. Bake 10-12 minutes in a preheated 425 Degree F. oven.

Yield 16 rolls. Serve warm. Dough may be wrapped in plastic wrap and stored in the refrigerator for several hours or overnight.

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