Old-fashioned sticky buns 1 of 2

20 Rolls

Ingredients

Quantity Ingredient
-MARY WILSON BWVB02B
2 packs Quick-rise yeast
⅔ cup Sugar
2 teaspoons Salt
2 teaspoons Ground cardamon; optional
7½ cup All-purpose flour (about)
1¾ cup Milk
Margarine or butter
3 larges Eggs
2 cups Walnuts; chopped
1½ cup Golden raisins
Dark brown sugar
2 tablespoons Corn syrup
¼ cup Confectioner's sugar

Directions

About 3 hours before serving or day ahead: 1. In a large bowl, combine yeast, sugar, salt cardamon and 3 cups flour. In 2-quart saucepan over low heat, heat milk and 6 tbsp.

margarine or butter (¾ stick) until very warm (125`F to 130`F.) Margarine or butter does not need to melt completely.

2. With mixer at low speed, gradually heat warm liquid and eggs into dry ingredients just until blended, scraping bowl often with rubber spatula. Increase speed to medium; beat 3 minutes. With wooden spoon, stir in 4 cups flour to make a soft dough.

3. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about ½ cup) while kneading. Shape dough into a ball; cover and rest 15 minutes.

4. Meanwhile, in small saucepan over low heat, melt 6 tbsp.

margarine or butter (¾ stick). In medium bowl, mixed chopped, raisins, and 1 cup packed brown sugar. Grease 17x11½-inch roasting pan.

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