Caramel sticky buns

 
                            CARAMEL STICKY BUNS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Salt
                         Caramel Topping
    3       tb           Butter or margarine, melted
 
   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
  
 
 
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