Walnut Sticky Buns
2016-06-30- Cuisine: American
- Course: Breakfast/Brunch
- Skill Level: Easy
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- Yield: 12 buns
- Servings: 12
- Prep Time: 30m
- Cook Time: 25m
- Ready In: 3:00 h
Average Member Rating
(4 / 5)
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Nutritional Info
This information is per serving.
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Calories
205 -
Total Fat
9 g -
Saturated Fat
2 g -
Cholesterol
78 mg -
Sodium
134 mg -
Potassium
73 mg -
Carbohydrates
25 g -
Dietary Fiber
1 g -
Sugars
9 g -
Protein
5 g
Ingredients
- 1 envelop dry yeast
- 2 tablespoons warm water
- 1/4 cup boiling hot milk
- 1/2 cup granulated sugar, divided
- 3 tablespoons shortening
- 1/2 teaspoon salt
- 1 large egg
- 2 cups all purpose flour, divided
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ground ginger
- 1 tablespoon melted butter
- 1/2 cup chopped walnuts
- 1/4 teaspoon cinnamon
Ingredients (walnut pan coat)
1/4 cup margarine
1/2 cup brown sugar
2 tablespoons dark corn syrup
1 tablespoon water
1/2 cup large walnut pieces
Method
Step 1
Sprinkle yeast over warm water. Let stand 5 minutes to soften.
Step 2
Meanwhile, stir together hot milk, 1/4 cup sugar, shortening and salt. When lukewarm, add egg, 1-1/2 cups flour, lemon peel, ginger and yeast. Beat with mixer on medium speed for 2 minutes. Stir in remaining 1/2 cup flour to make moderately soft dough.
Step 3
Knead for a few seconds to smooth out and round up dough. Cover. Let rise in warm place until doubled, 1 to 1-1/2 hours.
Step 4
For pan coat, melt margarine in a sauce pan. Add brown sugar, corn syrup and water. Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9-in. layer cake pan. Sprinkle with walnut pieces.
Step 5
When dough has risen turn out onto floured board. Roll out to an 8-in x 12-in rectangle. Spread with melted butter. Sprinkle with chopped walnuts and remaining 1/4 cup sugar mixed with cinnamon.
Step 6
Roll tightly starting from long side of dough. Cut into 12 1-in. slices. Arrange cut side down in prepared pan, placing 3 rolls in center and 9 around edges. Let rise until doubled, 40 to 50 minutes.
Step 7
Bake at 375° for 25 minutes until browned and baked through. Loosen edges. Invert over plate. Let pan rest on rolls for 1 minute so syrup drains. Serve warm.