Quick Sticky Buns

By Kathy Johnson

Ingredients

• Buns
• 1 1/4 cup milk
• 1/4 cup butter or margarine
• 3 1/4 cup plain flour
• 1/4 cup sugar
• 1 tsp salt
• 2 pkg active dry yeast
• 1 egg
• Topping
• 1 cup firmly packed brown sugar
• 1 tsp cinnamon
• 3/4 cup butter or margarine
• 2 Tbsp corn syrup
• 3/4 cup chopped nuts

Preparation

Step 1

In a small pot, heat milk and butter until very warm, 120-130 degrees. Batter does not need to melt. Lightly spoon flour into measuring cup; level off. In large bowl, combine warm liquid, 2 cups flour, sugar, salt, yeast and eggs; beat 4 minutes at medium speed. By had, stir in remaining flour to form a stiff batter. Cover and let rise in a warm place until light and doubled in size; 30-45 minutes. Generously grease 24 muffin cups. In small sauce pan, heat topping ingredients over low heat, stirring until combined. Spoon topping by scant tablespoons into cups. Stir down batter; drop by scant Tablespoons into cups. Cover and let rise in a warm place until doubled in size; about 20-30 minutes. Heat oven to 375 degrees. Place on cookie sheet to bake for 12-15 minutes; cool 1-3 minutes. Invert onto plate or waxed paper.