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Cooked by: Chef / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 18 |
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Directions: 1. In bowl, combine sugar, salt , yeast and 1 cup
flour. In saucepan heat milk and 1/4 cup butter until
warm (120 to 130~); butter does not need to melt
entirely. With mixer at low speed beat liquid into
dry ingredients until blended. Increase speed to
medium; beat 2 minutes. Beat in egg and 1 cup flour;
beat 2 minutes. Stir in 1 1/2 cups flour.
2. Turn dough onto floured surface and knead until
smooth, about 10 minutes, adding more flour (about 1/4
cup) while kneading. Shape dough into a ball, and
place in greased bowl, turning dough over so that top
is greased. Cover and let rise in a warm place (85~),
free from drafts, 1 hour or until doubled in bulk.
3. Punch down dough; turn onto floured surface; cover
and let rest 15 minutes. Grease a 13x9 inch baking
pan.
4. Combine brown sugar, walnuts, raisins and cinnamon.
Melt 1/4 cup butter.
5. On floured surface, roll dough into 18x12 inch
rectangle; brush with melted butter; sprinkle on sugar
mixture. Starting with 18 inch side, roll in
jelly-roll fashion; pinch seam to seal. With seam-side
down, cut roll crosswise into 18 slices; place in pan,
cut side down. Cover; let rise until doubled, about 40
minutes.
6. Bake 20 minutes in preheated 400~ oven. Cool
slightly. Mix powdered sugar and water until smooth;
brush on tops of buns.
Posted on Genie by: G.STURN [Bethie]
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