Preparation / Directions:
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, eggs and flour; beat until smooth. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, grease top lightly. Cover. Let rise in warm place 1 hour (double in bulk). Sprinkle walnuts into 3 ungreased 8-inch square pans. Prepare maple topping and pour over walnuts. Punch dough down; divide into 3 equal pieces. Roll each piece to a 9 x 7-inch rectangle. Spread each with 2 tablespoons soft margarine; sprinkle with 1/3 brown sugar. Roll each up from long side as for jelly roll.
Combine ingredients in saucepan, bring to a boil. Cook 3 minutes stirring constantly. Seal edges firmly. Cut into 1 inch slices. Place cut side up in prepared pans. Cover; let rise until double in bulk (about 45 minutes). Bake at 400 degrees for 20 minutes or until done. Invert rolls onto plates to cool. Makes 27 rolls.