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  Old-fashioned sticky buns 1 of 2
 
Yield: 20 Rolls
-MA
 
2 pk Quick-rise yeast      2/3 c Sugar
2 ts Salt      2 ts Ground cardamon; optional
7 1/2 c All-purpose flour (about)      1 3/4 c Milk Margarine or butter
3 lg Eggs      2 c Walnuts; chopped
1 1/2 c Golden raisins Dark brown sugar      2 tb Corn syrup
1/4 c Confectioner's sugar
 About 3 hours before serving or day ahead: 1. In a large bowl combine yeast sugar salt cardamon and 3 cups flour. In 2-quart saucepan over low heat heat milk and 6 tbsp. margarine or butter (3/4 stick) until very warm (125`F to 130`F.) Margarine or butter does not need to melt completely. 2. With mixer at low speed gradually heat warm liquid and eggs into dry ingredients just until blended scraping bowl often with rubber spatula. Increase speed to medium; beat 3 minutes. With wooden spoon stir in 4 cups flour to make a soft dough. 3. Turn dough onto floured surface and knead until smooth and elastic about 10 minutes working in more flour (about 1/2 cup) while kneading. Shape dough into a ball; cover and rest 15 minutes. 4. Meanwhile in small saucepan over low heat melt 6 tbsp. margarine or butter (3/4 stick). In medium bowl mixed chopped raisins and 1 cup packed brown sugar. Grease 17x11 1/2-inch roasting pan.

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