Walnut Sticky Buns

Directions

1. Sprinkle yeast over hot water; let stand 5 min to soften.
2. Meanwhile, stir warm lowfat milk, 1/4 c. sugar, shortening and salt together. When lukewarm, add in egg, 1 1/2 c. flour, lemon peel, ginger and yeast. Beat with mixer at medium speed 2 min. Stir in remaining 1/2 c. flour to make moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover; let rise in hot place till doubled, 1 to 1 1/2 hrs.
3. Prepare walnut pan coat. When dough has risen, turn out onto floured board; roll out to an 8x12 inch rectangle. Spread with butter; sprinkle with 1/2 c. walnuts and remaining 1/4 c. sugar, mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices.
4. Arrange cut-side down in prepared pan, placing 3 rolls in center, 9 around edges. Let rise till doubled, 40 to 50 min. Bake at 375 degrees about 25 min, till browned and baked through. Loosen edges; invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve hot. Makes 12 rolls.