Toffee Crunch Rolls

Toffee Crunch Rolls

1 package yeast

1/4 C. warm water

1/2 C. buttermilk plus 2 T. buttermilk

1 egg

3 C. flour

1/4 C. butter, softened

1/4 C. sugar

1 t. baking powder

1 t. salt

2 T. butter, softened

1/4 C. white sugar

2 t. cinnamon

1/2 C. butter

1/2 C. brown sugar -not firmly packed

3 T. corn syrup

1/4 C. chopped pecans

1/4 C. blanched almonds, crumbled

To pre pare yeast dough: In a large mixing bowl, sprinkle the dry yeast over the warm water. Add a pinch of sugar, if desired, to start the yeast working. After yeast softens a bit, stir to help dissolve. After a few more minutes, foam should begin to form.

Meanwhile, remove egg from the refrigerator and place in a cup of hot water. Let stand while yeast dissolves. measure out flour and set aside in a smaller bowl. Measure buttermilk and warm in microwave in a glass cup. Stir the foamy yeast mixture with a wooden spoon and then stir in the warmed buttermilk and egg. Beat lightly to blend. Stir in 1 1/4 cups of the flour, the 1/4 cup sugar, the baking powder and
salt.

Beat at low speed of an electric mixer to blend, scrape bowl and then beat at medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough fairly easy to handle, but still
soft and slightly sticky.

Without letting the dough rise, immediately roll out to a rectangle that measures 15 x 9 inches. Spread surface of dough evenly with 2
tablespoons softened butter. Mix 1/4 cup sugar and 2 teaspoons cinnamon and sprinkle over the butter. Roll up, starting from the wide side to form a spiral. Pinch edge of dough to seal. Stretch and pat the roll to make it of even width. Slice into 15 even slices, using a knife, or tie off with thread.

For topping, melt the stick of butter in a 13 x 9 inch glass baking pan. Then stir in the brown sugar and corn syrup. Tilt the pan to evenly distribute. Sprinkle evenly with the crushed nuts. Place rolls,
cut sides down, slightly apart on top of the nuts in rows of three down and 5 across. Cover pan with plastic wrap and set in a warm place until the rolls have doubled in size, about 35 minutes.

Meanwhile, preheat oven to 350° F. Bake rolls 25 to 30 minutes or until light golden brown. Immediately invert pan on a foil- covered oblong tray and scrape any remaining nut mixture out of pan over rolls. Cover rolls to protect them from drying while they cool.