These buns are yummy, and easy to make.
Cream 1/3 cup butter or margarine and brown sugar together in a small bowl.
In large bowl, whisk together flour, white sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to make a soft dough.
Knead dough 8 to 10 times. Pat or roll out on a lightly floured surface to a 9 or 10 inch square. Spread with brown sugar mixture. Sprinkle with nuts. Roll up as for jelly roll, and pinch edge to seal. Cut into 12 slices. Place into a greased 8 inch square pan.
Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes. Invert over tray while hot, and serve.
Per Serving: 247 calories; protein 3.4g; carbohydrates 33.3g; fat 11.5g; cholesterol 11.8mg; sodium 454.6mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.