Make-Ahead Ooey-Gooey Sticky Buns

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* Exported from MasterCook *

 

Make-Ahead Ooey-Gooey Sticky Buns

 

Recipe By : Cooking Light

Serving Size : 24 Preparation Time :0:00

Categories : Muffins & Buns

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package dry yeast -- (about 2-1/4

-- teaspoons)

1 teaspoon granulated sugar

1/4 cup warm water -- (105ø to 115ø)

4 cups all-purpose flour -- divided

1/4 cup granulated sugar

1 teaspoon ground nutmeg

3/4 teaspoon 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 tablespoons stick margarine or butter

3/4 cup chopped pecans

1 tablespoon 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 (85ø), 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 375ø.

 

5. Bake rolls at 375ø 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