Dale's Mountain Top Sticky Buns
>From Dale
1 Tbs. dry yeast
1 cup milk
1 egg, lightly beaten
3/4 cup butter
3/4 cup granulated sugar
1 tsp. salt
3 cups flour
2/3 cup brown sugar
1 Tbs. cinnamon
Topping:
1 cup walnuts
1 cup brown corn syrup
1 cup brown sugar
Mix yeast with 1 cup of flour, salt and 1/4 cup sugar. In a medium sauce
pan, heat the
milk with 8 Tbs. of butter. Do not boil. Add the egg and stir. Pour the egg
mixture into the
flour and yeast mixture. Use a hand beater or food processor to blend. Add 1
cup of flour and
process or beat for 1 to.2 minute. Slowly add the remaining flour and knead
in the bowl by
hand or in the food processor until the dough is elastic and no longer
sticky. Cover and let rest
in a greased bowl sitting in a warm, draft-free area. Depending on the
temperature, it will take
about 50 minutes to rise.
Knead again, punching out the air bubbles. Using a rolling pin, roll out on
a lightly
floured surface into a large rectangle (8x24x1/2 inch thick). Brush with
butter. Mix 1/2 cup
white sugar with 1/2 cup of brown sugar and 1 Tbs. cinnamon, then sprinkle
the mixture over
the dough. Roll up the dough, sealing the cinnamon/sugar inside. Cut into 1
1/2inch strips.
Make the sticky stuff topping by combining corn syrup, brown sugar and 4
Tbs. of butter
and walnuts in a small mixing bowl. Microwave until the mixture begins to
bubble (stir
periodically). Line a baking pan with aluminum foil or parchment paper, pour
in the mixture
and place the sliced dough on top. Let the buns rise for another 30 to 40
minutes, bake at 375°
for 20 to 25 minutes, or until the buns are a golden brown and the kitchen
is filled with a
heavenly aroma. Let buns cool for 5 minutes, then remove by turning the pans
upside down.
I Rather Walk In Darkness With God, Than To Walk Alone In The Light
-Sugar
Mountain Top Sticky Buns
>From Dale
1 Tbs. dry yeast
1 cup milk
1 egg, lightly beaten
3/4 cup butter
3/4 cup granulated sugar
1 tsp. salt
3 cups flour
2/3 cup brown sugar
1 Tbs. cinnamon
Topping:
1 cup walnuts
1 cup brown corn syrup
1 cup brown sugar
Mix yeast with 1 cup of flour, salt and 1/4 cup sugar. In a medium sauce
pan, heat the
milk with 8 Tbs. of butter. Do not boil. Add the egg and stir. Pour the egg
mixture into the
flour and yeast mixture. Use a hand beater or food processor to blend. Add 1
cup of flour and
process or beat for 1 to.2 minute. Slowly add the remaining flour and knead
in the bowl by
hand or in the food processor until the dough is elastic and no longer
sticky. Cover and let rest
in a greased bowl sitting in a warm, draft-free area. Depending on the
temperature, it will take
about 50 minutes to rise.
Knead again, punching out the air bubbles. Using a rolling pin, roll out on
a lightly
floured surface into a large rectangle (8x24x1/2 inch thick). Brush with
butter. Mix 1/2 cup
white sugar with 1/2 cup of brown sugar and 1 Tbs. cinnamon, then sprinkle
the mixture over
the dough. Roll up the dough, sealing the cinnamon/sugar inside. Cut into 1
1/2inch strips.
Make the sticky stuff topping by combining corn syrup, brown sugar and 4
Tbs. of butter
and walnuts in a small mixing bowl. Microwave until the mixture begins to
bubble (stir
periodically). Line a baking pan with aluminum foil or parchment paper, pour
in the mixture
and place the sliced dough on top. Let the buns rise for another 30 to 40
minutes, bake at 375°
for 20 to 25 minutes, or until the buns are a golden brown and the kitchen
is filled with a
heavenly aroma. Let buns cool for 5 minutes, then remove by turning the pans
upside down.
I Rather Walk In Darkness With God, Than To Walk Alone In The Light
-Sugar
I Rather Walk In Darkness With God, Than To Walk Alone In The Light
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