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Sticky buns

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Ingredients/Components

sugar - 1/3 c
cinnamon
eggs - 2 item
milk - 3/4 c
salt - 1 tsp
chopped nuts - 1/2 c
brown sugar
butter - 10 Tbsp
all purpose flour
raisins - 1 c
active dry yeast - 1 pkg
dark corn syrup or honey - 1/2 c

How to make sticky buns:

Combine 1 cup of flour with the yeast, sugar, and salt in a large mixer bowl. Heat the milk with 4 tablespoons of the butter until very warm (120-130°). Beating at low speed, gradually add the warmed milk and butter to the flour mixture. Increase the speed to medium and beat for 2 minutes. Beat in the eggs and 1/2 cup of the remaining flour. Increase the speed to high and beat for 5 minutes. Stir in about 1 1/2 cup of the remaining flour, or enough to make a firm dough. Turn out on a floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl and turn once to grease the surface. Cover and let rise in a warm place, free from draft, until double in bulk, about 1 hour. Combine the corn syrup and 4 tablespoons of the remaining butter in a small saucepan. Stir over low heat until smooth. Divide between 2 (9-inch) layer pans. Using 1/2 cup of the brown sugar, sprinkle half of it into each pan.

Punch the dough down. Divide in half and roll each half into a 10 x 15-inch rectangle. Melt the remaining 2 tablespoons of butter and brush over the rolled-out dough. Mix the remaining 1 cup of brown sugar with the cinnamon and nuts. Sprinkle half of the mixture over each rectangle and top with the raisins. Roll up jellyroll fashion from the 10-inch side and cut into 1-inch slices. Arrange in the prepared pans. Cover and let rise until double in bulk. Preheat the oven to 400°. Bake the buns for 18-20 minutes, or until well browned. Invert the buns on

Recipe categories: Breakfast, Grains, Pasta, rice and grains.

Rating:

Average rating: 3, total votes: 7

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