Old-Fashioned Granny White

Old-Fashioned Granny White

Ingredients:
12 Sticky Buns
3 cups flour
1/4 c sugar
1 tablespoon or 1 envelope rapid rise type yeast
1 1/4 c warm milk
1/4 c very soft unsalted butter
1 egg
1 tsp salt
1/2 c flour
1 tablespoon melted butter
1 tablespoon dark corn syrup
1 tablespoon brown sugar

Directions:
cinnamon
Mix flour, sugar and yeast. Add and mix in milk. Add and mix in
butter, egg, salt and flour.
Turn out and knead, adding flour as needed, until soft, smooth,
and no longer sticky. 10 min. Place in oiled bowl to rise till
doubled− 30−40 minutes. Turn out and divide dough in half. Roll
each half out into a rectangle about 8x10. Brush with melted butter,
spread with a handful of brown sugar and sprinkle generously with
450
Granny White
cinnamon. Add raisins if you want. Roll up like a jelly roll and
pinch along top edge to seal. Cut into 6 slices each roll− 12 all
together.
Grease two texas muffin pans and spoon into the bottom of each
melted butter, corn syrup, brown sugar and cinnamon.
Stir each a bit and add some chopped pecans or walnuts. Place a
slice of your dough in each, cover and let rise till almost double−
about 30 minutes.
Bake in a pre−heated 375" oven for about 20− 25 minutes till golden
brown. Wait 5 minutes before turning pans over to give the topping
a chance to thicken slightly. Turn out on a rack with paper
underneath to catch drippings. ( you can spoon some of this back
on top while hot if it's a lot.)
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Granny White
Sunflower Bread