Clay Street Deli and Annie's Pantry

Bread and Muffins · Page 40

Lemon Sticky Buns

Yield: 15 rolls

Ingredients

  • 1/2 cup sugar
  • 1/4 cup butter or margarine
  • 2 Tbs lemon juice
  • 4 tsp baking powder
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 eggs, beaten
  • 1/4 tsp ground nutmeg
  • 1/3 cup dark corn syrup
  • 1 tsp finely shredded lemon peel
  • 3 cups all-purpose flour
  • 3/4 cup toasted sliced almonds
  • 1/2 cup shortening
  • 2/3 cup milk
  • 1/4 cup sugar
  • 1 Tbs butter or margarine, melted

Instructions

In small saucepan combine 1/2 cup sugar, corn syrup, 1/4 cup butter or margarine, lemon peel and lemon juice. Cook and stir unti sugar dissolves and mixture boils. Pour into 13 X 9 X 2 baking pan and sprinkle with toasted almonds. Stir together flour, 1/4 cup sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk and add all at once to the flour mixture. Stir just until dough clings together; knead gently on lightly floured surface 8 to 10 strokes. Roll into a 15 X 8 inch rectangle. Brush with 1 tablespoon butter or margarine. Combine 1/4 cup sugar and nutmeg; sprinkle over dough. Roll up jelly roll style beginning with the long side. Seal edge and cut into 1 inch slices. Place cut side down atop syrup mixture in pan. Bake at 375 degrees for about 25 minutes. Immediately loosen sides and turn out into wire rack. Serve warm. Yield: 15 rolls.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 40.