Hands-on time: 30 minutes Total time: 3½ hours Makes: 16 buns
Enjoy these buns straight out of the oven for the ultimate comfort-food treat. Remove them from the baking dish while they’re still hot—otherwise, the sugar will cool and harden, making them difficult to release.
1¼ cups butter
¼ cup granulated sugar
½ cup warm water (100°F)
1 pkg (8 g) active dry yeast
½ cup milk
1 tsp salt
1 egg, lightly beaten
4 cups all-purpose flour (approx)
1½ cups packed brown sugar
2 tsp cinnamon
Bring ½ cup of the butter to room temperature to soften; set aside.
In large bowl, dissolve 1 tsp of the granulated sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
While bottomedmedium yeast heat saucepan,is until dissolving, bubblesheat milkin form small over around heavyedge. Remove from heat; stir in ¼ cup of the remaining butter, the remaining granulated sugar and the salt until butter is melted. Let cool until lukewarm; stir into yeast mixture. Stir in egg. Add 2 cups of the flour; stir until smooth and elastic, about 2 minutes.
Gradually stir in enough of the remaining flour to make soft dough.
Turn out dough onto lightly floured work surface; knead until smooth and springy, about 5 minutes. Transfer to greased bowl; turn dough to grease all over. Cover bowl with plastic wrap and let rise in warm draft-free place until doubled in size, about 1½ hours.
While dough is rising, melt remaining butter; pour into 13- x 9-inch (3 L) baking dish. Sprinkle with ½ cup of the brown sugar. Set aside.
On dough lightlyto 16- flouredx 14-inch work rectangle.surface, roll Spreadout reserved softened butter over top of dough. Mix remaining brown sugar with the cinnamon; sprinkle evenly over dough. Starting at 1 long side, tightly roll up; pinch seam to seal. Cut crosswise into 16 buns.
Arrange buns, cut side up, in prepared baking dish. Cover dish with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 hour.
Bake in 375°F oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand in baking dish for 2 minutes; invert onto serving platter.
PER BUN: about 341 cal, 5 g pro, 16 g total fat (9 g sat. fat), 46 g carb (1 g dietary fibre, 24 g sugar), 50 mg chol, 259 mg sodium, 88 mg potassium. % RD I: 4% calcium, 14% iron, 14% vit A, 27% folate.