Ingredients
- 1 package dry yeast
- 2 cup milk
- 4 tablespoon butter
- 5 tablespoon to 6 cups flour
- 1 tablespoon egg
- 1 teaspoon salt
- 1 package dry yeast
- 2 cup milk
- 4 tablespoon butter
- 5 tablespoon to 6 cups flour
- 1 tablespoon egg
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup nutella
- 1/2 cup coarsely chopped hazelnuts
- 1 package dry yeast
- 2 cup milk
- 4 tablespoon butter
- 5 tablespoon to 6 cups flour
- 1 tablespoon egg
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup nutella
- 1/2 cup coarsely chopped hazelnuts
- 1/2 cup corn syrup
- 1/2 cup butter
- 1 cup water
- 1 cup brown sugar
- 1/2 cup coarsely chopped hazelnuts
Preparation
Baking Directions:
1.To make the dough: Dissolve yeast in ½-cup warm water.
Scald milk (bring to a boil, stirring constantly).
Add 4 tablespoons butter to the milk.
Remove from heat and allow milk to cool.
Add the milk butter mixture to the yeast mixture.
Add about 5 to 6 cups flour.
Add enough flour until it can be kneaded easily.
After kneading until smooth, roll into a ball and let rise for about 2 hours.
Roll out flat, about ½-inch thick, into an 8- x 12-inch rectangle.
2.To make the filling: Mix butter, brown sugar and cinnamon together.
Spread evenly over rectangle leaving ½-inch border.
Cover with a layer of Nutella and sprinkle with nuts.
Roll up dough into a long tube and cut into 1½ to 2-inch pieces.
3.To make the caramel: Bring corn syrup, butter, water and brown sugar to a boil.
Pour into 9- x 12-inch baking dish.
Sprinkle with hazelnuts.
Place the rolls on top of caramel mixture and bake at 350°F for ½-hour.
When the buns are golden brown, remove from oven.
After about 5 minutes of cooling, flip rolls over onto a cookie sheet.
