|
|
GRILLED CINNAMON BUNS 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 flour 1/2 c. butter or margarine, softened 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |