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Toasting this diner breakfast specialty in a skillet
makes sinfully delicious "sticky" buns taste even better.

1 c. milk
1/2 c. granulated sugar
1 tsp. salt
1 envelope active dry yeast
1/2 c. warm water (105~ to
115 degrees)
5 1/4 c. unsifted all-purpose
1/2 c. butter or margarine,
1 large egg
2/3 c. firmly packed light
brown sugar
1 1/2 tsp. ground cinnamon
1/2 c. light corn syrup
1/2 c. coarsely chopped
walnuts or pecans
3/4 c. dark seedless raisins
In 1 quart saucepan, heat milk until bubbles appear
around edges of pan. Remove from heat. Set aside 2 table-
spoons granulated sugar. Stir remaining granulated sugar and
salt into milk. Set aside to cool to 115 degrees. In small bowl,
sprinkle yeast over water; set aside to soften. In large bowl,
combine 5 cups flour, cooled milk mixture, yeast mixture, 1/4
cup softened butter and egg. Stir with wooden spoon until soft
dough forms. Sprinkle board or countertop with remaining 1/4
cup flour. Turn dough out onto floured board and knead until
smooth and elastic, about 3 minutes.
Wash, dry and lightly oil mixing bowl. Place dough in
bowl and turn to bring oiled side up. Cover loosely with clean
cloth and let rise in warm place, away from drafts, until
double in size, about 40 minutes. Meanwhile, in small bowl,
combine 3 tablespoons of remaining softened butter, brown
sugar, 1/2 teaspoon cinnamon and corn syrup. Makes 14 buns.

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