Make-Ahead Ooey-Gooey Sticky Buns
-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: Make-Ahead Ooey-Gooey Sticky Buns 
Categories: Buns, Yeast
Yield: 24 Servings
1 pack Dry yeast; (about 2-1/4
— teaspoons)
1 teasp. Granulated sugar
1/4 cup Warm water; (105o to 115o)
4 cups All-purpose flour; divided
1/4 cup Granulated sugar
1 teasp. Ground nutmeg
3/4 teasp. Salt
1 cup Evaporated skim milk
— divided
1/4 cup Water
1 large Egg; lightly beaten
Cooking spray
1 1/4 cups Packed dark brown sugar
— divided
1/3 cup Dark corn syrup
2 tablesp. Stick margarine or butter
3/4 cup Chopped pecans
1 tablesp. Ground cinnamon
============================== SOURCE ==============================
http://recipes.chef2chef.net/recipe-archive/06/041957.shtml
— Edited *RK* 03/09/2006 by
— Ulrike Westphal
1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm
water in a small bowl; let stand 5 minutes. Lightly spoon flour into
dry measuring cups; level with a knife. Place 3-3/4 cups flour, 1/4
cup granulated sugar, nutmeg, and salt in a food processor; pulse 2
times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg.
With processor on, slowly add milk mixture and yeast mixture through
food chute; process until dough forms a ball. Process for an
additional minute. Turn dough out onto a lightly floured surface;
knead until smooth and elastic (about 8 minutes); add enough of
remaining flour, 1 tablespoon at a time, to prevent dough from
sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85 °F), free from drafts,
45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup
brown sugar, corn syrup, and margarine in a small saucepan; bring to
a boil, stirring constantly. Remove from heat. Divide pecans evenly
between 2 (9-inch) round cake pans coated with cooking spray. Top
each with half of brown sugar mixture.
3. Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch
rectangle on a lightly floured surface; coat entire surface of dough
with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a
small bowl; sprinkle evenly over dough. Beginning with a long side,
roll up jelly-roll fashion; pinch seam to seal (do not seal ends of
roll). Cut roll into 24 (1-inch) slices, using string or dental
floss. Arrange 12 slices, cut sides up, in each pan. Cover with
plastic wrap coated with cooking spray, and let rise in refrigerator
8 to 24 hours or until doubled in size.
4. Preheat oven to 375o.
5. Bake rolls at 375o for 23 minutes. Run a knife around outside
edges of pans. Place a plate upside down on top of pan; invert onto
plate. Yield: 2 dozen (serving size: 1 bun).
CALORIES 188 (19% from fat); FAT 4g (sat 0.5g, mono 2.1g, poly 1g);
PROTEIN 3.7g; CARB 35.1g; FIBER 1g; CHOL 10mg; IRON 1.5mg; SODIUM
110mg; CALC 51mg
Mixer Variation: Combine yeast mixture, 3 cups flour, granulated
sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water,
and egg. Beat at medium speed of a mixer until blended. Turn dough
out onto a lightly floured surface; knead until smooth and elastic
(about 8 minutes); add enough remaining flour, 1 tablespoon at a
time, to prevent dough from sticking to hands. Proceed to step 2.
Converted by MC_Buster. KES_14 May 99
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