Hot coffee and a sticky bun.
Makes two pans of buns
1 cup firmly packed brown sugar
1/2 cup KARO Light Corn Syrup
1 stick of butter or margarine
1 cup very warm water (100o to 110oF)
3 envelopes FLEISCHMANN’S Active Dry Yeast
3 / 4 cup sugar
1 / 2 cup butter or margarine, softened
1 teaspoons salt
5-1 / 2 to 6 cups all-purpose flour
3 large eggs
1/2 cup firmly packed brown sugar
Heat brown sugar, corn syrup, and butter (for topping) in saucepan over medium heat until sugar dissolves. Stir constantly. Pour into two greased 9-inch sq. baking pans.
In a large bowl thoroughly mix 1 1/4cups of flour, sugar, salt and undissolved yeast. Add margarine.
Gradually add tap water to ingredients and beat at medium speed scraping bowl occasionally. Add eggs and 1/4 cup of flour. Beat at high speed for 2 min. scraping bowl occasionally.
Add enough additional flour to make a soft dough. Knead on a lightly floured board till soft and elastic, about 8-10 min.
Divide dough in half and roll each into a 14" x 9" rectangle. Brush with melted butter, sprinkle with brown sugar (cinnamon sugar is optional), sprinkle with raisins (chopped nuts optional)
Roll up from the 14" side into a long roll and slice into 9 equal pieces. Arrange in the prepared pans. Can be prepared the night before and refrigerated. Let rise for an hour in a warm place.
raised in the pan overnight in the refrigerator
Bake at 375º about 30 mins or until deep brown.
just out of the oven
Remove from oven and let cool in pans for 10 min. Invert onto a platter and serve.
inverted with extra sticky goodness
(from Fleischman's Bake it Easy cookbook)