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Caramel Sticky Buns

 

34

Yield

1

dozen

Prep

30

min

Cook

20

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ cup water
warm
3 tablespoons sugar
1 package yeast, active dry
1 each eggs
beaten
2 ¼ cups all-purpose flour
2 tablespoons milk, skim, (non fat) powder
1 teaspoon salt
3 tablespoons butter

Directions

Combine ¼ cup of the water, 1 tablespoon of the sugar and yeast.

Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Stir in egg.

Fit processor with steel blade.

Measure flour, dry milk, remaining 2 tablespoons of the sugar and salt into work bowl.

Process until mixed, about 5 seconds.

Turn on processor and slowly pour yeast mixture through feed tube into flour mixture.

Slowly drizzle just enough remaining water into flour mixture so dough forms a ball that cleans sides of the bowl.

Process until ball turns around bowl about 25 times.

Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not stickyl.

Process until dough turns around bowl about 15 times.

Cover processor and let dough stand at room temperature until it begins to rise, about 30 minutes.

Prepare Caramel Topping while dough is rising.

Pour topping into greased 9-inch round cake or pie pan.

Process on/off.

Turn dough onto lightly greased surface.

Divide into 12 equal parts. Shape each into ball, dip in melted butter and arrange over Caramel Topping in pan.

Let stand in warm place until doubled, about 1 hour.

Heat oven to 400℉ (200℃).

Bake buns until brown, 10 to 12 minutes.

Cool about one minute, then invert buns onto serving plate.

Serve warm or at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 39524% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 680mg 28%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 9%
Sugars g
Protein 20g
Vitamin A 6% Vitamin C 0%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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