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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 20 |
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This is my family's favorite breakfast bread. With a scrumptious topping of maple syrup and brown sugar, it's the perfect start to a special day.Hannah Cobb, Owings Mills, Maryland Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
1/3 cup butter, melted |
1/4 cup sugar |
1 egg |
1 egg yolk |
1/2 teaspoon salt |
5 cups king arthur unbleached all-purpose flour |
topping: |
2/3 cup maple syrup |
2 tablespoons butter |
1 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
3 tablespoons butter, melted |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.
4. Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.
5. Place eight rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.
6. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 20 servings.
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