Ingredients
2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°)1/4 cup shortening1/2 cup sugar1 large egg2 teaspoons salt6 to 6-1/2 cups all-purpose flour6 tablespoons butter, softened3/4 cup packed brown sugar1 tablespoon ground cinnamon3/4 cup chopped walnuts1-1/2 cups maple syrupAdditional brown sugar
Preparation
In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
Punch dough down. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle.
On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.
