Description:

Buns with a buttery-caramel coating

Source:

Virginia Hood from Family Circle Bread and Rolls 1978

Serves/Makes:12 large buns

Ingredients

• 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

Preparation

• 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.

Comments

This is by far the best sweet roll recipe I have found.