-Robbie : -Robbie Shelton
1 : /4 c -Water
3 : c White Bread Flour
2 : tb Dry Milk
3 : tb Sugar
1 : ts Salt
3 : tb Butter
2 : ts Fast Rise Yeast -OR-
3 : ts Active Dry Yeast
***STICKY : ***STICKY SAUCE***
1/4 : c Butter
1/2 : c Brown Sugar
1/4 : c Corn Syrup (light)
1/2 : c Pecans (broken)
0: Oven is not needed
1: Use pan or electric griddle heated to 325 F
2: In large mixer bowl, combine 1 1/4 cups flour, yeast, sugar and salt; mix well
3: Add warm water (125 F
4: or so) and oil to flour mixture
5: Blend at low speed until moistened
6: Beat 3 minutes at medium speed
7: By hand, gradually stir in enough remaining flour to make a firm dough
8: Knead on floured surface until smooth and elastic, about 5 minutes
9: Place in greased bowl, turning to grease top
10: Cover and allow to rise in a warm place until double, about 45 minutes
11: Punch down dough
12: On surface sprinkled with cornmeal, roll dough into 1/4" thickness
13: With biscuit or cookie cutter, cut into 3 to 4" circles
14: Place muffins on ungreased cookie sheets
15: Cover and allow to rise at room temperature until double, about 30 minutes
16: Bake on lightly oiled electric griddle or fry pan at 325 F
17: for about 8 minutes on each side, until deep golden brown
18: Yield: About 12 muffins
19: Found in bakebred
20: zip on Linda Fields's Cyberealm BBS
21: Formatted by Cathy Harned
22: From Gemini's MASSIVE MealMaster collection at www
23: synapse
24: com/~gemini