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- Buns with a buttery-caramel coating
- Virginia Hood from Family Circle Bread and Rolls 1978
Serves/Makes:12 large buns
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) sugaqr
- 1/2 tsp (2 ml) salt
- 1/3 cup (80 ml) shortening
- 1 envelope active dry yeast
- 1/4 cup (60 ml) very warm water
- 2 eggs, beaten
- 2-1/4 cups (525 ml) sifted all-purpose flour
- 3/4 cup (175 ml) firmly packed brown sugar
- 1/2 cup (125 ml) light corn syrup
- 1/4 cup (60 ml) butter or margarine
- 1/2 cup (125 ml) walnut or pecan halves
- 2 tbsp (30 ml) butter or margarine, softened
- 1/3 cup (80 ml) granulated sugar
- 1/2 tsp (2 ml) ground cinnamon
- 1/2 cup (125 ml) raisins
- Combine milk, sugar, salt and shortening in saucepan.
- Heat just until shortening is melted; cool to lukewarm.
- Sprinkle yeast into very warm water in a large bowl.
- Add lukewarm milk mixture, eggs and 1 cup (225 ml) of the flour; beat until smooth.
- Add just enough of remaining flour to make dough soft.
- Turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, using onlyh as much flour as needed to keep dough from sticking.
- Place in a large greased bowl; turn to bring greased side up.
- Cover, let rise in warm place, away from drafts, 1 - 1 1/3 hours, or until double in bulk.
- Punch dough down; knead a few times; let rest 5 minutes.
- Combine brown sugar, corn syrup and 1/4 cup (60 ml) butter or margarine in a small saucepan; simmer 2 minutes.
- Pour into a 9x9x2-inch baking pan.
- Sprinkle with nuts.
- Roll out dough to a 15x8-inch rectangle on a lightly floured surface.
- Spread entire surface of the dough with the softened butter or margarine.
- Combine granulated sugar, cinnamon and raisins; sprinkle over dough.
- Roll up, jelly roll fashion, beginning with the long side.
- Pinch to seal seam.
- Cut into 12 equal slices.
- Place cut slices into prepared pan.
- Cover, let rise in warm place, away from drafts, 1 hour, or until double in bulk.
- Bake at 375 degrees (200 C.) for 25 minutes, or until golden brown.
- Turn upside down on plate.
- Leave pan in place 5 minutes to allow topping to run over buns; lift off pan.
- Separate buns with two forks, serve warm with coffee or tea.
- This is by far the best sweet roll recipe I have found.
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