Maple Sticky Buns

Ingredients

• 1 tablespoon yeast
• 2 cups warm water
• 2 tablespoons Vermont maple sugar (grade B)
• 2 tablespoons light oil
• 2 teaspoons salt
• 5 cups unbleached white flour
• 1/2 cup nonfat dry milk
• 2 tablespoons wheat germ
• 1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark)
• 2 cups walnuts, chopped

Directions

Preheat oven to 350 degrees F.

Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down.

Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows:

In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes.

Serve warm and enjoy!