Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Robbie Shelton
- 1 1/4 c. -Water
- 3 c. White Bread Flour
- 2 Tbsp. Dry Lowfat milk
- 3 Tbsp. Sugar
- 1 tsp Salt
- 3 Tbsp. Butter
- 2 tsp Fast Rise Yeast -Or possibly-
- 3 tsp Active Dry Yeast
- 1/4 c. Butter
- 1/2 c. Brown Sugar
- 1/4 c. Corn Syrup (light)
- 1/2 c. Pecans (broken)
- 1/3 c. Soft Butter
- 1 tsp Cinnamon
Direcciones
- Remove dough from the machine after the dough or possibly manual cycle is completed.
- Prepare sticky sauce by warming all the sauce ingredients, except the pecans, over medium heat till sugar dissolves. Pour into 13 X 9 pan.
- Sprinkle with broken nuts. Turn dough out onto floured surface (it will be sticky), and punch down. Roll dough to a 16 X 10 rectangle. Dot with soft butter and sprinkle with cinnamon. Roll jellyroll style and healthy pinch seams together. Slice 1 1/2-inch thick pcs, place into pan on top of sticky sauce, and let double in size (about one hour). Bake at 375F for 20-25 min. Cold for no more than three min, then invert pan so sauce and nuts are on top of buns.
- Ingredients for regular pan - 3/4 c. water; 2 c. white bread flour; 1 1/2 tbs dry lowfat milk; 2 tbs sugar; 1/2 tsp salt; 2 tbs butter; 1 tsp fast rise yeast; Or possibly 2 tsp active dry yeast. Sticky Sauce: 1/4 c. butter; 1/2 c. brown sugar; 1/4 c. corn syrup (light); 1/4 c. pecans (broken). Filling: 1/4 c. soft butter; 1/2 tsp cinnamon. Use an 8 X 8 pan and roll the dough 12 X8 rectangle.
