Review of last recipe - Herb Glazed Pork Chops - No photo because it wasn't worth the time to take the picture.  The meat was dry and not very tasty.

TODAY'S RECIPE - WALNUT STICKY BUNS

Makes 12 - 375 degree oven

1 envelope active dry yeast
2 tbsp warm water
1/4 cup boiling hot milk
1/2 cup sugar
3 tbsp shortening
1/2 tsp salt
1 egg
2 cups flour
1 tsp grated lemon peel
1/4 tsp ginger
Walnut Pan Coat (recipe below)*
1 tbsp melted butter
1/2 cup chopped walnuts
1/4 tsp cinnamon

Sprinkle yeast over warm water; let stand 5 minutes to soften. Meanwhile, stir hot milk, 1/4 cup sugar, shortening and salt together. When lukewarm, add egg, 1 1/2 cups flour, lemon peel, ginger and yeast. Beat on mixer at medium speed for 2 minutes.  Stir in remaining 1/2 cup flour to make a moderately soft dough.  Knead a few seconds to smooth out and round up dough.  Cover and let rise in warm place until doubled; 1 - 1 1/2 hours.

Prepare *Walnut Pan Coat by melting 1/2 cup butter in small saucepan. Add 1/2 cup brown sugar, 2 tbsp dark corn syrup and 1 tbsp water.  Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9" layer cake pan and sprinkle with 1/2 cup large pieces of walnuts.

When dough has risen, turn out onto floured board and roll out to an 8" x 12" rectangle.  Spread with butter, sprinkle with 1/2 cup walnuts and remaining 1/4 cup sugar mixed with cinnamon.  Roll tightly; starting from long side of the dough.  Cut in 1" slices and arrange cut side down in prepared pan; placing 3 rolls in center and 9 around the edges.  Let rise until doubled; 40-50 minutes.  Bake at 375 degree oven about 25 minutes until browned and baked through.  Loosen edges and invert over plate. Let pan rest on rolls for 1 minute so that syrup drains.  Serve warm.