CARAMEL ROLLS (STICKY BUNS)
 

1 pkg. dry yeast
pinch sugar
½ cup lukewarm water

Mix together and let bubble 5-8 minutes in cold oven.

1 cup milk
½ stick butter
¼ cup sugar

Scald and cool.  To this add yeast mixture and combine flour mixture below

In large bowl:

3 ½ cups flour
¼ teaspoon salt

 Combine:
2 egg yolks
1 teaspoon grated lemon rind

Knead dough on floured surface for 10 minutes.  Shape into ball and place in buttered bowl.  Dust with flour, cover with towel.  Let rise 45 minute to 1 hour.  Punch dough knead briefly.  Roll into rectangle 12” long ¼ “ thick.  Brush dough with ½ stick butter and sprinkle combined mixture of ¼ cup sugar and 1 teaspoon cinnamon.  Then add ½ cup raisins.

In saucepan combine:  ½ cup water, 1 ½ cups brown sugar, 4 tablespoon ( ½ stick) butter.  Boil 10 minutes and cool.  Dribble half over dough.  Add ½ cup chopped nuts to syrup in the pan.  Butter 3 pans (8-9”round) and add syrup with nuts.  Roll up dough into cylinder and cut into 1 inch rounds.  Arrange rounds cut side down in pan.  Let rise 25 minutes.  Bake at 350 for 30 minutes.  Invert pans and serve.