Toffee Crunch Rolls

* Exported from MasterCook *

TOFFEE CRUNCH ROLLS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Dorcas Breads
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Dry yeast
1/4 c Warm water
1/2 c Buttermilk plus
2 tb Buttermilk
1 Egg
3 c Flour
1/4 c Butter, softened
1/4 c Sugar
1 t Baking powder
1 t Salt
2 tb Butter, softened
1/4 c White sugar
2 ts Cinnamon
1/2 c Butter
1/2 c Brown sugar
-not firmly packed
3 tb Corn syrup
1/4 c Chopped pecans
1/4 c Blanched almonds, crumbled

1. To pre pare yeast dough: In a large mixing bowl,
sprinkle the dry yeast over the warm water. Add a
pinch of sugar, if desired, to start the yeast
working. After yeast softens a bit, stir to help
dissolve. After a few more minutes, foam should begin
to form.

2.Meanwhile, remove egg from the refrigerator and
place in a cup of hot water. Let stand while yeast
dissolves. measure out flour and set aside in a
smaller bowl. Measure buttermilk and warm in microwave
in glass cup. Stir the foamy yeast mixture with a
wooden spoon and then stir in the warmed buttermilk
and egg. Beat lightly to blend. Stir in 1 1/4 cups of
the flour, the 1/4 cup sugar, the baking powder and
salt.

3. Beat at low speed of an electric mixer toblend,
scrape bowl and then beat at medium speed 2 minutes,
scraping bowl oc- casionally. Stir in enough remaining
flour to make dough fairly easy to handle, but still
soft and slightly sticky.

4. Without letting the dough rise, immediately roll
out to a rectangle that measures 15x9 inches. Measure
to be sure. Spread surface of dough evenly with 2
tablespoons softened butter. Mix 1/4 cup sugar and 2
teaspoons cinnamon and sprinkle over the butter. Roll
up, starting from the wide side to form a spiral.
Pinch edge of dough to seal. Streth and pat the roll
to make it of even width. Slice into 15 even slices,
using a knife, or tie off with thread.

6. For topping, melt the stick of butter in a 13x9
inch glass baking pan. Then stir in the brown sugar
and corn syrup. Tilt the pan to evenly distribute.
Sprinkle evenly with the crushed nuts. Place rolls,
cut sides down, slightly apart on top of the nuts in
rows of three down and 5 across. Cover pan with
plastic wrap and set in a warm place until the rolls
have doubled in size, about 35 minutes.

7. Meanwhile, preheat oven to 350~. Bake rolls 25 to
30 minutes or until light golden brown. Immediately
invert pan on a foil- covered oblong tray and scrape
any remaining nut mixture out of pan over rolls. Cover
rolls to protect them from drying while they cool.



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