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Title: Make-Ahead Ooey-Gooey Sticky Buns
Yield: 24 Servings

Ingredients

      1 pk dry yeast; (about 2-1/4
           -- teaspoons)
      1 ts granulated sugar
    1/4 c  warm water; (105o to 115o)
      4 c  all-purpose flour; divided
    1/4 c  granulated sugar
      1 ts ground nutmeg
    3/4 ts salt
      1 c  evaporated skim milk;
           -divided
    1/4 c  water
      1 lg egg; lightly beaten
           Cooking spray
  1 1/4 c  packed dark brown sugar;
           -divided
    1/3 c  dark corn syrup
      2 tb stick margarine or butter
    3/4 c  chopped pecans
      1 tb ground cinnamon

Instructions

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 (85o), 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 375o.

5. Bake rolls at 375o 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

Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar,
nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water, and egg.
Beat
at medium speed of a mixer until blended. Turn dough out onto a lightly
floured surface; knead until smooth and elastic (about 8 minutes); add
enough remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands. Proceed to step 2.

Converted by MC_Buster. KES_14 May 99

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Karen S
ksonness@suffolk.lib.ny.us

Contributor: Cooking Light

Preparation Time: 0:00

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