Make-Ahead Ooey-Gooey Sticky Buns
1 package dry yeast (about 2-1/4 tsp)
1 tsp granulated sugar
1/4 cup warm water (105° to 115°)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 tsp ground nutmeg
3/4 tsp salt
1 cup evaporated skim milk, divided
1/4 cup water
1 large egg, lightly beaten
Cooking spray
1-1/4 cups packed dark brown sugar, divided
1/3 cup dark corn syrup
2 Tbsp stick margarine or butter
3/4 cup chopped pecans
1 Tbsp ground cinnamon
1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4
cup warm water in a small bowl; let stand 5 minutes. Lightly
spoon flour into dry measuring cups; level with a knife.
Place 3-3/4 cups flour, 1/4 cup granulated sugar, nutmeg,
and salt in a food processor; pulse 2 times or until
blended. Combine 2/3 cup milk, 1/4 cup water, and egg.
With processor on, slowly add milk mixture and yeast
mixture through food chute; process until dough forms a
ball. Process for an additional minute. Turn dough out
onto a lightly floured surface; knead until smooth and
elastic (about 8 minutes); add enough of remaining flour,
1 tablespoon at a time, to prevent dough from sticking
to hands.
2. Place dough in a large bowl coated with cooking spray,
turning to coat top. Cover and let rise in a warm place
(85°), free from drafts, 45 minutes or until doubled in
size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup,
and margarine in a small saucepan; bring to a boil,
stirring constantly. Remove from heat. Divide pecans
evenly between 2 (9-inch) round cake pans coated with
cooking spray. Top each with half of brown sugar mixture.
3. Punch dough down; let rest 5 minutes. Roll into a 24
x 10-inch rectangle on a lightly floured surface; coat
entire surface of dough with cooking spray. Combine 1/4
cup brown sugar and cinnamon in a small bowl; sprinkle
evenly over dough. Beginning with a long side, roll up
jelly-roll fashion; pinch seam to seal (do not seal ends
of roll). Cut roll into 24 (1-inch) slices, using string
or dental floss. Arrange 12 slices, cut sides up, in
each pan. Cover with plastic wrap coated with cooking
spray, and let rise in refrigerator 8 to 24 hours or
until doubled in size.
4. Preheat oven to 375°.
5. Bake rolls at 375° for 23 minutes. Run a knife around
outside edges of pans. Place a plate upside down on top
of pan; invert onto plate.
Yield: 2 dozen (serving size: 1 bun).
CALORIES 188 (19% from fat); FAT 4g (sat 0.5g, mono 2.1g, poly 1g); PROTEIN 3.7g; CARB 35.1g; FIBER 1g; CHOL 10mg; IRON 1.5mg; SODIUM 110mg; CALC 51mg
Source:Cooking Light Magazine
Submitted by sooz
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