Instructions: In a mixer bowl, combine 2 cups flour, yeast, 1/2 cup of sugar and salt. Mix well. In a saucepan, heat milk, water and butter until warm. Add to flour mixture. Blend in eggs. Gradually stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, between 5 and 10 minutes. Place in a greased bowl, turning to grease top. Cover, and let rise until doubled in bulk. Punch down and turn out on a lightly floured surface. Let rest for ten minutes. Divide into two parts. Roll or pat each half into a 12" x 9" rectangle. Brush each part with melted butter and sprinkle with sugar, cinnamon, currants or raisins, and nuts. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges to seal.

Cut each roll into 12 parts. Place, cut side down on greased 13" x 9" x 2" pans. Cover, let rise in a warm place until almost doubled and then pop in a preheated oven at 375 F (190 C). Bake for 20 minutes or until golden brown. Combine glaze ingredients and drizzle over hot rolls. Cool on racks.

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