Title: Classic Sticky Buns
Categories: Dessert Bread Blank
Yield: 2 Dozen

1 1/2	c	Water [lukewarm 110øf]
FOR THE DOUGH
1/4	c	Brown sugar [may use maple sugar if available]
1	tb	Active dry yeast
2	md	Eggs
1/4	c	Dry milk powder
1/4	c	(«stick) butter [melted]
1	c	KA white whole wheat flour
2	ts	Salt
5	c	KA all purpose flour [use more or less as desired]
FOR THE FILLING
1/4	c	(«stick) butter [melted]
2	ts	Cinnamon
1/4	c	Brown sugar [use maple if desired and available]
1/2	c	Raisins
1/2	c	Chopped walnuts or pecans
FOR THE TOPPING
1	lb	Brown sugar
3/4	c	Light corn syrup

1) Make a smooth supple dough by hand or machine and let it rise : for 1« hrs.. Punch it down and roll into a 12" X 24" : rectangle... 2) Brush the dough with the melted butter : and then sprinkle on the filling ingredients... 3) Grease a 14" round pan and add the topping ingredients. : Then roll up the dough from the long side (jelly roll : style) and cut up into 1" thick slices and then place : the slices in the pan, cover and let rise for 30 min.. 4) Bake in a preheated 350ø oven for 30 to 35 min., using : foil to prevent over browning. Carefully invert onto a : cooling rack and let cool slightly before serving...

Source: The King Arther Flour Baker's Catalogue (dist. by Sands, Taylor & Wood in Norwich , Vt.) and formated to MM format by Fred Goslin in Watertown NY, on Cyberealm Bbs, home of Kooknet @ (315) 786-1120

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