1/3 : c Vegetable oil
1 : /2 c Mashed ripe bananas ( 3 )
1/2 : ts Vanilla
3 : Eggs
2 : 1/3 c Bisquick baking mix
1 : c Sugar
1/2 : c Chopped nuts (optional)
0: Makes 48 rolls Butter muffin tins; set aside
1: Mix together water, yeast and sugar in small bowl and let proof until foamy, about 10 minutes
2: Combine milk, butter and salt in small saucepan
3: Place over medium heat and bring to boil, stirring occasionally
4: Pour into large mixing bowl
5: Add 1/4 cup sugar and 4 cups flour 1 cup at a time, mixing thoroughly after each cup of flour is added
6: Add eggs and mix with dough hook on low speed 3 to 4 minutes
7: When dough has cooled to lukewarm, add yeast and remaining flour
8: Mix on medium speed 4 to 5 minutes, scraping bowl several times
9: Divide dough in half and roll into rectangular sheets 1/4 inch thick
10: Brush surfaces with melted butter
11: Combine sugar and cinnamon and sprinkle evenly over dough
12: Roll up each sheet tightly and lay seam side down
13: Slice into 1/2-inch rounds and place in muffin tins
14: Cover lightly and let rise in warm draft-free area until doubled in bulk
15: About 15 minutes before rolls are ready to bake, preheat oven to 400 F
16: Bake rolls for 10 to 12 minutes, until light golden brown
17: The House of Embers - Lake Delton, WI
18: Bon Appetite