GRANDMA'S CINNAMON ROLLS

5 1/2 to 6 cups all-purpose flour
2 packages RED STAR Active Dry Yeast or QUICK RISE Yeast
1/2 cup sugar
1 1/2 teaspoons salt
1 cup milk 
1 cup water
1/4 cup butter or margarine
2 eggs
1/3 cup butter or margarine, melted

Filling:  

3/4 cup sugar
1/2 cup chopped nuts
1 1/2 teaspoons cinnamon

Glaze Ingredients:

2 cups powdered sugar          
3 tablespoons butter or margarine, melted
1/2 teaspoon maple flavor
3 to 4 tablespoons hot coffee

Oven 375.  24 Rolls

In large mixer bowl, combine 2 cups flour, yeast, 1/2 cup sugar 
and salt; mix well.  In saucepan, heat milk, water and butter 
until very warm (120-130; butter does not need to melt).  Add to 
flour mixture.  Add eggs.  Blend at low speed until moistened; 
beat 3 minutes at medium speed.  By hand, gradually stir in 
enough remaining flour to make a soft dough.  Knead on floured 
surface until smooth and elastic, 5 to 8 minutes.  Place in 
greased bowl, turning to grease top.  Cover; let rise in warm 
place until light and doubled, about 1 hour (30 minutes for 
QUICK RISE Yeast).

Prepare Filling:  Combine sugar, nuts and cinnamon; set aside.

Punch down dough.  Divide into 2 parts.  On lightly floured 
surface, roll or pat each half to a 12x9-inch rectangle.  Brush 
each part with half of melted butter; sprinkle half of Filling 
over dough.  Starting with shorter side, roll up tightly.  Pinch 
edge to seal.  Cut into 12 slices.  Place in greased 13x9-inch 
cake pans.  Cover; let rise in warm place until almost doubled, 
about 30 minutes (15 minutes for QUICK RISE Yeast).  Bake at 375 
for 20 to 25 minutes until golden brown.  Drizzle Glaze over hot 
rolls; cool.

Prepare Glaze:  Combine Glaze ingredients; blend until smooth.