Side Pannel
Caramel Sticky Buns
Ingredients List
- 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 ts Salt
- Caramel Topping
- 3 tb 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
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
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