Sticky Buns

Photo: flickr user avlxyz

Ingredients

For the Dough

teaspoon yeast

1 teaspoon sugar

cup warm water

4 cups all-purpose flour

cup sugar

1 teaspoon ground nutmeg

teaspoon salt

cup evaporated skim milk

cup water

1 lrg egg lightly beaten

Cooking spray

For the Topping

cup evaporated skim milk

cup packed dark brown sugar divided

cup dark corn syrup

2 tablespoons butter

cup chopped walnuts

1 tablespoon ground cinnamon

Preparation

For the DoughIn a small bowl, dissolve yeast and 1 teaspoon sugar in warm water ; let stand 5 minutes. Place 3-3/4 cups of the flour, sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cookin

Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic

NOTES : These sticky buns are impossibly low in fat (9%%). They taste just like the caramel nut sticky rolls but a lot less buttery. I didn't miss it! Note that you have to plan ahead for this one. Its also very important to measure the flour correctly so the sticky buns don't get too tough.

Servings Per Recipe: 24