Classic sticky buns

2 dozen

Ingredients

Quantity Ingredient
1½ cup Water [lukewarm 110øf]
¼ cup Brown sugar [may use maple sugar if available]
1 tablespoon Active dry yeast
2 mediums Eggs
¼ cup Dry milk powder
¼ cup («stick) butter [melted]
2 teaspoons Cinnamon
¼ cup Brown sugar [use maple if
1 pounds Brown sugar
¼ cup («stick) butter [melted]
1 cup KA white whole wheat flour
2 teaspoons Salt
5 cups KA all purpose flour [use more or less as desired] desired and available]
½ cup Raisins
½ cup Chopped walnuts or pecans
¾ cup Light corn syrup

Directions

FOR THE DOUGH

FOR THE FILLING

FOR THE TOPPING

1) Make a smooth supple dough by hand or machine and let it rise : for 1« hrs.. Punch it down and roll into a 12" X 24" : rectangle... 2) Brush the dough with the melted butter : and then sprinkle on the filling ingredients... 3) Grease a 14" round pan and add the topping ingredients.

: Then roll up the dough from the long side (jelly roll : style) and cut up into 1" thick slices and then place : the slices in the pan, cover and let rise for 30 min.. 4) Bake in a preheated 350ø oven for 30 to 35 min., using : foil to prevent over browning. Carefully invert onto a : cooling rack and let cool slightly before serving...

Source: The King Arther Flour Baker's Catalogue (dist. by Sands, Taylor & Wood in Norwich , Vt.) and formated to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of Kooknet @ (315) 786-1120

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