Sticky Buns
By: Anonymous
Published: Saturday, February 13, 2010 - 9:25pm

Ingredients




For the Dough
teaspoon yeast
1 teaspoon sugar
cup warm water
4 cups all-purpose flour
cup sugar
1 teaspoon ground nutmeg
teaspoon salt
cup evaporated skim milk
cup water
1 lrg egg lightly beaten
Cooking spray
For the Topping
cup evaporated skim milk
cup packed dark brown sugar divided
cup dark corn syrup
2 tablespoons butter
cup chopped walnuts
1 tablespoon ground cinnamon

Preparation

1 For the DoughIn a small bowl, dissolve yeast and 1 teaspoon sugar in warm water ; let stand 5 minutes. Place 3-3/4 cups of the flour, sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cookin 2 Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic  3 NOTES : These sticky buns are impossibly low in fat (9%%). They taste just like the caramel nut sticky rolls but a lot less buttery. I didn't miss it! Note that you have to plan ahead for this one. Its also very important to measure the flour correctly so the sticky buns don't get too tough. 4 Servings Per Recipe: 24 


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