-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: In a large bowl, dissolve yeast in warm water (105 to 115 F)
1: Add 3 cups flour, sugar, salt and shortening to yeast mixture, stirring by hand until moistened
2: Stir vigorously by hand until smooth
3: Gradually add remaining 2 to 3 cups flour to form a stiff dough, beating well after each addition
4: On floured surface, gently knead dough 5 to 6 times until no longer sticky
5: Roll dough to 1/4 to 3/8 inch thickness; cut with floured 3 to 4-inch round cutter
6: Sprinkle cornmeal evenly over 2 ungreased cookie sheets
7: Place cut-out dough on cornmeal; sprinkle with additional cornmeal
8: Cover loosely with plastic wrap and cloth towel
9: Let rise in warm place until light, about 30 to 45 minutes
10: Heat griddle to 350 degrees F
11: With wide spatula, invert dough onto ungreased griddle
12: Bake 5 to 6 minutes on each side or until light golden brown; cool
13: Split in half and toast before serving
14: Spread with margarine
15: Yield: 18 to 26 muffins Nutrition per serving: calories 149; protein 3g; carbo 23g; fat 4g; sodium 250mg
16: >From: Shasta Brewer <shastab@lyon
17: york
18: lib
19: sc
20: us> Recipe by: Pillsbury's The complete book of baking Posted to MC-Recipe Digest by Nuey2@aol
21: com on Feb 3, 1998