Directions:
Dissolve the yeast in warm water in a large bow. Stir in milk, sugar, shortening, salt,egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Pl;ace in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. Dough is ready if identation remains when touched.
Prepare the Topping (see recipe below); cool slightly. Punch down dough. Divide into 3 equal parts. Rolleach part into 10-inch circle on lightly floured surface. Spread about 1 tablespoons margarine and 2 tablespoons Topping over each circle. Mix sugar and cinnamon; sprinkle each circle with about 3 tablespoons mixture. Cut each circle into 12 wedges. Roll up tightly, beginning at rounded sides. Place rolls with points underneath in a spoke fashion in 3 greased round laryer pans. 8 or 9 x 1 1/2 inches; cure slightly. Let rise in a warm place until double, about 45 minutes.
Heat the oven to 400° and bake for 1o minutes. Spread with remainig Topping. Bake until golden brown, about 10 minutes longer. Immediately remove from pans. 3 cofffee cakes.
Topping Recipe:
- 1/3 cup sugar
- 1/4 cup finely chopped nuts
- 14 cup honey
- 3 tab lespoons margarine or butter
- 1/8 teaspoon ground cinnamon
Heat all ingredients to boiling, stirring frequently.
