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Ingredients
- 1 pkt dry yeast
- 1 tsp granulated sugar
- 1/4 c. hot water (105 to 115 )
- 3 3/4 c. all-purpose flour more as needed
- 1/4 c. additional granulated sugar
- 1 tsp grnd nutmeg
- 3/4 tsp salt
- 1 c. evaporated skim lowfat milk divided
- 1/4 c. water
- 1 lrg egg lightly beaten cooking spray
- 1 1/4 c. packed dark brown sugar divided
- 1/3 c. dark corn syrup
- 2 Tbsp. stick margarine or possibly butter
- 3/4 c. minced pecans
- 1 Tbsp. grnd cinnamon
Directions
- Tested April 23, 2000. Very good. Not all the rich but very flavorful. The nutmeg adds to the effect nicely. Made with walnuts.
- At 24 servings (3 3/4 c. flour) the buns will be pretty small. Made on April 23 into 15 rolls in a 13" by 9" pan. Rose to about 2" height.
- 1. Dissolve yeast and granulated sugar in hot water in a small bowl; let stand 5 min. Lightly spoon flour into dry measuring c.; level with a knife. Place flour, additional granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or possibly till blended. Combine 2/3 c. lowfat milk, 1/4 c. water, and egg. With processor on, slowly add in lowfat milk mix and yeast mix through food chute; process till dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead till smooth and elastic (about 8 min); add in sufficient of remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands.
- 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a hot place (85 ), free from drafts, 45 min or possibly till doubled in size. Combine 1/3 c. lowfat milk, 1 c. brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans proportionately between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mix.
- 3. Punch dough down; let rest 5 min. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 c. brown sugar and cinnamon in a small bowl; sprinkle proportionately over dough. Beginning with a long side, roll up jelly-roll fashion; healthy pinch seam to seal (don't seal ends of roll). Cut roll into 24 (1-inch) slices, using string or possibly dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hrs or possibly till doubled in size.
- 4. Preheat oven to 375 .
- 5. Bake rolls at 375 for 23 min. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.
- Mixer Variation: Combine yeast mix, 3 c. flour, granulated sugar, nutmeg, and salt in a bowl. Add in 2/3 c. lowfat milk, 1/4 c. water, and egg. Beat at medium speed of a mixer till blended. Turn dough out onto a lightly floured surface; knead till smooth and elastic (about 8 min); add in sufficient remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands. Proceed to step 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 354 | |
| Calories from Fat 60 | 17% |
| Total Fat 6.98g | 9% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 23mg | 8% |
| Sodium 209mg | 9% |
| Potassium 172mg | 5% |
| Total Carbs 67.57g | 18% |
| Dietary Fiber 1.9g | 6% |
| Sugars 31.74g | 21% |
| Protein 6.6g | 11% |
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