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Associate.com - Share Your Recipe!

Recipe Name: Caramel Sticky Buns Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/4 To 1/2 cup warm water
3 Tablespoon(s) Sugar
1 Active dry yeast
1 Egg, beaten
2 1/4 Cup(s) All-Purpose Flour
2 Tablespoon(s) Instant nonfat dry milk
1 Teaspoon(s) Salt
Caramel topping
3 Tablespoon(s) Butter or margarine, melted
Directions:
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. Food Processor
Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1557
Calories From Fat: 370
Total Fat: 42.1g
Cholesterol: 278.2mg
Sodium: 2420.5mg
Potassium: 429.3mg
Carbohydrates: 254.3g
Fiber: 7.6g
Sugar: 40.3g
Protein: 36.7g


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