Yield: 1 Servings
|¼||To 1/2 cup warm water|
|1 pack||Active dry yeast|
|2¼ cup||All-purpose flour|
|2 tablespoons||Instant nonfat dry milk|
|3 tablespoons||Butter or margarine, melted|
Makes 1 dozen
Combine ¼ cup of the water, 1 tablespoon of the sugar and yeast.
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Stir in egg.
Fit processor with steel blade. Measure flour, dry milk, remaining 2 tablespoons of the sugar and salt into work bowl. Process until mixed, about 5 seconds.
Turn on processor and slowly pour yeast mixture through feed tube into flour mixture. Slowly drizzle just enough remaining water into flour mixture so dough forms a ball that cleans sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not stickyl. Process until dough turns around bowl about 15 times.
Cover processor and let dough stand at room temperature until it begins to rise, about 30 minutes.
Prepare Caramel Topping while dough is rising. Pour topping into greased 9-inch round cake or pie pan.
Process on/off. Turn dough onto lightly greased surface. Divide into 12 equal parts. Shape each into ball, dip in melted butter and arrange over Caramel Topping in pan. Let stand in warm place until doubled, about 1 hour.
Heat oven to 400 F. Bake buns until brown, 10 - 12 minutes. Cool about one minute, then invert buns onto serving plate. Serve warm or at room temperature.
CARAMEL TOPPING: 3 Tbsp packed brown sugar 3 Tbsp butter or margarine 2 Tbsp dark corn syrup ¼ cup chopped walnuts or pecans Combine brown sugar, butter, and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until bubbly and brown sugar dissolves.
Remove from heat. Stir in nuts.
Food Processor Bread Book From the collection of Jim Vorheis