KitchenAid 4-C Recipes & Instructions page 34

MAPLE PECAN ROLLS
*1 Recipe Basic
Sweet Dough
11/2 cups light brown 6
sugar
3/4
cup maple-
flavored syrup**
6 tablespoons but-
ter or margarine,
softened
cup coarsely
chopped pecans
tablespoons but-
ter or margarine,
softened
cup dark brown
sugar
1
/2
Combine 11/2 cups brown sugar, syrup and 6
tablespoons butter in a sauce pan. Bring to a
boil. Cook 3 minutes, stirring constantly.
Sprinkle pecans in 3 ungreased 8-inch
square pans. Pour syrup mixture over
pecans.
Divide dough into 3 equal pieces. Roll each
piece into a 9X7-inch rectangle. Spread
each with 2 tablespoons butter and sprinkle
with a third of remaining brown sugar. Roll
each up from long side and seal edges
firmly. Cut into 1-inch slices. Place, cut side
up, in prepared pans. Cover; let rise in a
warm place, free from draft, until doubled
in bulk, about 45 minutes.
Bake at 400°F. for 25 minutes, or until done.
Invert rolls on plates to cool.
Yield: 3 coffee cakes
**pancake syrup plus 1 teaspoon maple
flavoring
BALLOON BUNS
*1 Recipe Basic
Sweet Dough
30 large marshmal-
lows
½ cup butter or
margarine,
melted
1 tablespoon
cinnamon
1 cup sugar
Divide dough in half. Roll out into 1/4 inch
thickness. Cut fifteen 31L/2 inch circles from
each half. Dip marshmallows in melted but-
ter; then wrap a dough circle around each
marshmallow, pinching together tightly at
the bottom. Dip in melted butter, then cin-
namon-sugar mixture. Place in greased muf-
fin cups. Let rise 15 to 20 minutes, until light.
Bake 25 to 30 minutes at 375°F. Remove im-
mediately and serve warm.
Yield: 2/2 dozen buns
*BASIC SWEET DOUGH
3
/ 4 cup milk
2 packages
l/z cup sugar
active dry
11
/ 4
teaspoons salt
yeast
½ cup butter or
3 eggs, at room
margarine
temperature
1/3
cup warm
51
/ - 2
to 61/2 cups
water (105°F.
flour
to 115°F.)
Scald milk; stir in sugar, salt and margarine.
Cool to lukewarm (115°F.).
Pour warm water into warmed Bowl.
Sprinkle in yeast and stir until dissolved.
Add lukewarm milk mixture, eggs and 5
cups flour. Attach Bowl and Dough Hook.
Turn to Speed 2 and mix until dough is well
mixed and begins to cling to Hook, about 3
minutes. At Speed 2, add remaining flour, 1 /2
cup at a time, as needed. Mix until dough
clings to Hook and cleans sides of Bowl,
about 5 minutes. Knead on Speed 2 for 7 to
10 minutes longer or until dough is smooth
and, elastic. Stop.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.
Punch dough down and divide dough for
rolls or coffee cakes, as desired.
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