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Ingredients
- 1/2 c. unsalted butter - (1 stick) softened
- 3/4 c. raisins
- 1/2 c. bourbon
- 1 tsp grnd cinnamon
- 1 1/4 c. light brown sugar - (firmly packed)
- 1/2 c. honey
- 1/2 c. minced pecans
- 1/2 x recipe Granny Foster's Refrigerator Roll Dough (see below)
- 1/2 c. hot water (105 to 115 deg)
- 1 pkt dry yeast - (1/4 ounce)
- 1 Tbsp. sugar
- 2 c. lowfat milk
- 11 Tbsp. unsalted butter plus more
- 1 tsp salt
- 6 c. all-purpose flour - (to 6 1/2) plus more
- 1 Tbsp. vegetable oil
Directions
- To make the Granny Foster's Refrigerator Roll Dough: Combine the water, yeast, and 1 tsp. of the sugar in a small bowl; stir to combine. Let stand in a hot place till small bubbles form on the surface, about 5 min.
- Meanwhile, heat the lowfat milk, 8 Tbsp. (1 stick) butter, salt, and remaining 2 tsp. sugar in a small saucepan over very low heat. Cook, stirring constantly, till sugar has dissolved and the butter has melted. Be sure not to let the mix become hotter than 115 degrees, or possibly it will kill the yeast. Remove from heat, and pour into a large bowl; add in the yeast mix. Stir till combined. Add in 6 c. flour, and stir till the mix forms a soft dough. It may be necessary to add in the remaining 1/2 c. flour.
- Transfer mix to a lightly floured work surface, and knead till the dough is smooth, 5 to 8 min. Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a hot place to rise till doubled in size, 30 to 45 min. Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or possibly inverted bowl. Let rest for 5 - 10 min.
- Butter a 9-inch round glass baking dish with 2 Tbsp. butter; set aside.
- In a small bowl, combine raisins and bourbon, and let soak till plumped, about 20 min.
- In a second small bowl, combine cinnamon, 1/2 c. brown sugar, and remaining 6 Tbsp. butter; set aside.
- In a third small bowl, combine remaining 3/4 c. brown sugar, honey, and pecans. Spread mix proportionately in prepared baking dish; set aside.
- Roll dough into a 12- by 6-inch rectangle about 1/4-inch thick. Spread the brown sugar and butter mix proportionately over dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mix. Beginning with the long side of the dough, roll into a log. Place the log, seam-side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut-side down, to prepared baking dish (the slices should fit snugly). Set aside in a hot place, and allow to rise till slightly puffy, 20 to 30 min.
- Preheat oven to 350 degrees. Place baking dish on a baking sheet with sides and bake till a cake tester inserted in the center comes out clean and the buns are golden, 45 to 50 min.
- Let cold for 5 min. While still hot, place a plate over baking dish. Invert baking dish to unmold. Serve hot or possibly at room temperature.
- This recipe yields 12 buns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 12 servings | |
| Calories 623 | |
| Calories from Fat 194 | 31% |
| Total Fat 22.18g | 28% |
| Saturated Fat 12.15g | 49% |
| Trans Fat 0.03g | |
| Cholesterol 50mg | 17% |
| Sodium 224mg | 9% |
| Potassium 271mg | 8% |
| Total Carbs 93.81g | 25% |
| Dietary Fiber 2.6g | 9% |
| Sugars 43.38g | 29% |
| Protein 8.86g | 14% |
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