Sticky Buns


For the Dough
teaspoon yeast
1 teaspoon sugar
cup warm water
cup sugar
1 teaspoon ground nutmeg
teaspoon salt
cup evaporated skim milk
cup water
1 lrg egg lightly beaten
For the Topping
cup evaporated skim milk
cup packed dark brown sugar divided
2 tablespoons butter
cup chopped walnuts
1 tablespoon ground cinnamon


For the DoughIn a small bowl, dissolve yeast and 1 teaspoon sugar in warm water ; let stand 5 minutes. Place 3-3/4 cups of the flour, sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 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. Place dough in a large bowl coated with cookin
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
NOTES : These sticky buns are impossibly low in fat (9%%). They taste just like the caramel nut sticky rolls but a lot less buttery. I didn't miss it! Note that you have to plan ahead for this one. Its also very important to measure the flour correctly so the sticky buns don't get too tough.
Servings Per Recipe: 24




7.0 servings


Saturday, February 13, 2010 - 9:25pm



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