Food recipes
Maple Sticky Buns
Maple Sticky Buns Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched milk, fluid,...
Maple Sticky Buns
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat germ, crude
syrup, maple, canadian
nuts, walnuts, english
Directions:
Preheat oven to 350 degrees F.
Dissolve the yeast in the warm water and add maple syrup.
Let the mixture sit for a few minutes until it builds a froth.
When frothy, add oil, salt and 2 cups flour.
Beat well.
Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time.
Knead dough for about 10 minutes.
Let dough rise until it doubles in size and punch down.
In each pan, melt about 1 tablespoon butter.
Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts.
Let the dough rise again until doubled in size.
Bake until golden, about 30 minutes.
Serve warm and enjoy!
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat germ, crude
syrup, maple, canadian
nuts, walnuts, english
Directions:
Preheat oven to 350 degrees F.
Dissolve the yeast in the warm water and add maple syrup.
Let the mixture sit for a few minutes until it builds a froth.
When frothy, add oil, salt and 2 cups flour.
Beat well.
Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time.
Knead dough for about 10 minutes.
Let dough rise until it doubles in size and punch down.
In each pan, melt about 1 tablespoon butter.
Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts.
Let the dough rise again until doubled in size.
Bake until golden, about 30 minutes.
Serve warm and enjoy!