Walnut-Caramel Sticky Buns |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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With filbert and walnut trees on the land of my childhood home, I learned to include nuts in a variety of recipes. No one can resist these caramel rolls with walnuts in both the filling and topping. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup plus 2 tablespoons warm water (110° to 115°) |
1/4 cup sugar |
2 tablespoons butter, melted |
4-1/2 teaspoons nonfat dry milk powder |
1 teaspoon salt |
3 to 3-1/4 cups king arthur unbleached all-purpose flour |
caramel sauce: |
1/2 cup butter, cubed |
1 cup packed brown sugar |
3 tablespoons light corn syrup |
2 tablespoons honey |
2 tablespoons sour cream |
1 cup walnut halves, toasted |
filling: |
2 tablespoons butter, melted |
3/4 cup finely chopped walnuts |
1/3 cup packed brown sugar |
1-1/2 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, milk powder, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft 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 top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a small saucepan, melt butter. Add the brown sugar, corn syrup, honey and sour cream. Cook and stir over medium heat until sugar is dissolved. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnut halves.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 16-in. x 12-in. rectangle. Brush with melted butter. Combine the chopped walnuts, brown sugar and cinnamon; sprinkle over dough.
5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over caramel sauce. Cover and let rise until doubled, about 30 minutes.
6. Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes. Invert onto a serving platter. Yield: 1 dozen.
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