Chelsea Buns

Place 1 cup water, 1/2 cup skim milk, 2 eggs (beaten in the 1/2 cup milk), 2 tbsp veg. oil, 1/2 cup white sugar, 1 tsp salt into bread maker. Then add the flour and yeast on top of the liquid mixture in the bread maker. Add yeast last.

Set bread maker to dough cycle.
When dough cycle is over turn dough into a large lightly oiled bowl and cover with a tea-towel and leave to rise until it doubles in bulk about one hour.

Melt 1/4 cup butter(reserve the other quarter cup for brushing on the dough before rolling) and 1/2 cup brown sugar in a pan until sugar is dissolved and divide it into two equal parts and pour it into 2
9X9 inch round baking pans that have been sprayed with Pam.

Sprinkle walnuts or pecans on top of butter sugar mixture. Add maraschino cherries if desired.

Punch down the risen dough and turn onto a lightly floured board. Divide into two equal rounded balls and cover with a clean tea towel. Let rest for 10 min.

Roll out one round of dough onto a lightly floured board into a 10X14-in rectangle shape. Brush with half of the melted butter. Sprinkle with 1/2 of the cinnamon sugar mixture.

Roll tightly, beginning at short end. Slice with a sharp knife into 12 rolls and place, cut side down, on brown sugar mixture in pan. Repeat for other dough ball.

Cover and allow to rise again-about 45 min, until doubled.

Preheat oven to 350°.
Bake for 35-40 min. When done remove from oven and invert immediately onto a cooling rack, removing the pan.