CARAMEL STICKY BUNS
Source of Recipe
Aunt Saunny
1/4 To 1/2 cup warm water
3 tb Sugar
1 pk Active dry yeast
1 Egg, beaten
2 1/4 c All-purpose flour
2 tb Instant nonfat dry milk
1 t Salt
Caramel Topping
3 tb Butter or margarine, melted
Makes 1 dozen
Combine 1/4 cup of the water, 1 tablespoon of the
sugar and yeast. Stir to dissolve yeast and let stand
until bubbly, about 5 minutes. Stir in egg.
Fit processor with steel blade. Measure flour, dry
milk, remaining 2 tablespoons of the sugar and salt
into work bowl. Process until mixed, about 5 seconds.
Turn on processor and slowly pour yeast mixture
through feed tube into flour mixture. Slowly drizzle
just enough remaining water into flour mixture so
dough forms a ball that cleans sides of the bowl.
Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough
remaining water to make dough soft, smooth and satiny
but not stickyl. Process until dough turns around
bowl about 15 times.
Cover processor and let dough stand at room
temperature until it begins to rise, about 30 minutes.
Prepare Caramel Topping while dough is rising. Pour
topping into greased 9-inch round cake or pie pan.
Process on/off. Turn dough onto lightly greased
surface. Divide into 12 equal parts. Shape each into
ball, dip in melted butter and arrange over Caramel
Topping in pan. Let stand in warm place until
doubled, about 1 hour.
Heat oven to 400 F. Bake buns until brown, 10 - 12
minutes. Cool about one minute, then invert buns onto
serving plate. Serve warm or at room temperature.
CARAMEL TOPPING: 3 Tbsp packed brown sugar 3 Tbsp
butter or margarine 2 Tbsp dark corn syrup 1/4 cup
chopped walnuts or pecans
Combine brown sugar, butter, and corn syrup in small
saucepan. Cook over medium heat, stirring constantly,
until bubbly and brown sugar dissolves.
Remove from heat. Stir in nuts.
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