WALNUT STICKY BUNS

1 pkg. active dry yeast
2 tbsp. warm water
1/4 cup boiling hot milk
1/2 cup granulated sugar
3 tbsp. shortening
1/2 tsp. salt
1 large egg
2 cups sifted all-purpose flour
1/2 tsp. grated lemon peel
1/2 tsp. ground ginger
1 tbsp. melted butter
1/2 cup chopped walnuts
1/4 tsp. cinnamon
FOR THE PAN COAT:
1/4 cup butter
1/2 cup brown sugar, packed
2 tbsp. dark corn syrup
1 tbsp. water

Sprinkle yeast over warm water and let stand 5 minutes to soften.

Meanwhile, stir hot milk, 1/4 cup sugar, shortening and salt together. Cool to lukewarm.

When lukewarm, add egg, 1 1/2 cups flour, lemon peel and add yeast mixture. Beat with mixer at medium speed for 2 minutes.

Stir in remaining flour to make moderately soft dough. Knead a few seconds to smooth and round up dough. Cover and let rise in a warm place until double in size, about 1 to 1 1/2 hours.

While this is rising, take the last 4 ingredients to prepare the pan coat. Melt the butter, add corn syrup and water and brown sugar. Simmer until the sugar is dissolved. Pour into 9-inch layer pan and sprinkle with 1/2 cup large walnut pieces.

When dough has risen, turn out on floured board, roll out to an 10x8-inch rectangle. Spread 1/4 cup sugar, butter, sprinkle with 1/2 cup walnuts mixed with the cinnamon. Roll tightly, starting from long side of the dough. Slice into 12 pieces. Place 3 in the middle of the pan and 9 around the sides.

Bake at 375 degrees about 25 minutes until browned and baked through. Loosen edge, invert on serving plate. Serve warm.

---

Hi Wendy,

I don't know the original source of this recipe but with the pan coat it looks like it might be the one you're looking for!

Happy Holiday Baking,

Betsy at Recipelink.com