*  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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