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Post by chief_cook2 on Jul 17, 2003 8:04:40 GMT -6
Start with no-knead refrigerator dough and you can make these:
Sticky buns
Makes 1 1/2 dozen
1/2 cup, plus 2 tablespoons softened butter, plus more for greasing pan
1/2 cup firmly packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped nuts
Half of the sweet roll dough from the first recipe
1/4 cup white sugar combined with 1 teaspoon cinnamon
Generously grease a 13-by-9-inch pan with softened butter. Combine the half cup of butter with the brown sugar and corn syrup; blend well. Drop by spoonfuls into the greased pan, spreading evenly. Sprinkle with the nuts.
On a floured surface, roll out the dough to a rectangle measuring 18-by-12 inches. Spread with the remaining two tablespoons of softened butter and sprinkle with the cinnamon sugar. Starting with the 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 slices; place cut side down in prepared pan. Cover and let rise in warm place until light and doubled in size (35 to 45 minutes if unchilled, 50 to 60 minutes if dough has been refrigerated).
Heat oven to 375 degrees. Uncover dough. Bake for 25 to 30 minutes, or until deep golden brown. Cool in pan for one minute; then invert onto wire rack. Serve warm.
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