Scrumptious nut and minature chocolatechip-filled swirl yeast buns.
Recipe: Mini Chip Swirl Buns
1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons
In a small dissolve yeast in warm water;combine with buttermilk, egg, 1 1/4 cup flour, 1/4 cup softenedbutter, sugar, baking powder, and salt in a large bowl. Blendat low speed about 1 minute with an electric mixer; then, atmedium speed for 2 minutes. Fold in flour not exceeding 2 cupsto make a soft dough. Place dough on a floured surface kneadfor 5 minutes. Roll into a 9 x 16-inch rectangle.
Combine brown sugar, 3 tablespoons meltedbutter, and chopped nuts in a bowl; mixing well. Spread overthe dough. Sprinkle with miniature chocolate chips; then, roll-upin jelly roll fashion from the long side. Pinch the edge to seal.Cut into 1/2-inch slices. Arrange in a circle on a greased bakingsheet. Cover; let rise for 1 hour, or until doubled in size.
Bake in 350°F (175°C) oven for20 minutes. Cover the outer edge with aluminum foil, and bakefor 5 to 10 minutes longer.
1/4 cup warm water
2/3 cup buttermilk
1 large egg
1 1/4 cups all-purpose or bread flour
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
2 cups all-purpose or bread flour
1/2 cup packed brown sugar
3 tablespoons butter, melted
3/4 cup nuts, chopped
3/4 cup miniature chocolate chips
Makes 32 buns.
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