Maple Walnut Sticky Buns – by Joan White, a sugarmaker from Underhill Vermont.
Found this recipe in a book titled “Sweet Maple” by James M. Lawrence & Rux Martin copyright 1993
Nothing like the sweet smell of maple sticky buns coming from your kitchen when “Staying Home” rules are in place! Try these – you’ll be so glad you did!
Rolls
1 ¼ cups milk
4 tablespoons butter
3 ¼ cups all-purpose flour
¼ cup sugar
1 teaspoon salt
2 packages active dry yeast
1 large egg, beaten
Topping
¾ cup butter
1 cup dark maple syrup
3 tablespoons light corn syrup
1 cup chopped walnuts
To make rolls: In a small saucepan, heat milk and butter until very warm (120 to 130 degrees F). In a large bowl, combine warm milk mixture, 2 cups flour, sugar, salt, yeast and egg. With an electric mixer, beat 4 minutes on medium speed. By hand, stir in remaining 1 ¼ cups flour to form a stiff batter. Cover and let rise in a warm place until light and doubled in size, about 30 to 45 minutes. Generously grease a 9 x 11-inch baking pan.
To make topping: Heat butter, maple syrup and corn syrup in a small saucepan, stirring. Stir in walnuts. Spoon topping mixture into prepared baking pan.
To assemble: Stir down dough. Drop dough by tablespoons onto topping in one layer and let rise in a warm place until doubled, about 20 to 30 minutes. While it rises, preheat oven to 350 degrees F. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Invert onto a serving plate. Serve warm or cool.
Makes 20 rolls
You can visit the gym when this is all over!!!