Dewey Buns Recipes

SUGARHOUSE MAPLE STICKY BUNS

Steps:

• Preheat oven to 400°F Mix together walnuts, brown sugar, and cinnamon.
• Bring maple syrup and 4 Tablespoons butter to boil in a small saucepan. Pour into an ungreased 10" cast iron or heavy skillet or pan. Top with 1/3 of walnut mixture.
• Combine flour, baking powder, and salt in a large bowl. Add 7 Tablespoons butter and cut together until mixture resembles small peas. Add milk slowly while stirring gently, just until mixture comes together.
• Melt remaining 1 Tablespoon butter.
• Turn dough onto a lightly floured surface and knead gently 5 or 6 times. Roll into a 9x12" rectangle. Brush with melted butter.
• Cover dough with remaining walnut mixture, patting gently. Roll up dough to form a 12" log, pinching seam to seal. Cut into 12 (1 inch) slices and place into pan. Bake 25 minutes. Remove from oven and immediately invert onto a large plate (do this quickly, but carefully - the syrup is very hot!). Scrape any syrup from the pan and spread over buns. Best served warm or hot.

DEWEY'S QUICK DOUGH RECIPE RECIPE

Steps:

• In a food processor with the motor off, combine 3/4 cup of flour, yeast and sugar. Turn on the motor and add 3/4 cup of hot water. Blend ingredients, then turn it off again. Add the oil and salt and turn the machine on again. Add the remaining flour, while the machine is running, until a ball forms. You may not have to add all of the flour. Check for desired consistency of the dough. You do not want it too sticky. If it is too dry, add more hot water, 1 teaspoon at a time. If it is too wet add more flour 1 tablespoon at a time. When you have the right consistency continue to process for 15 seconds. You can use the dough right away, but for a softer crust the following step is recommended. Remove the dough from the food processor and place in a lightly oiled bowl and cover it with plastic wrap. Let rise in a warm place for 30 minutes. It should double in bulk. Knock it down and let it rise again, an additional 30 minutes. Now it is ready to use. Start with dough in a disk shape. Flour dough and work suface. Shape the dough with your fingers a rim around the outer edge of the crust. Then use the edges of your hands cupped in a circle to continue stretching and making the pizza crust larger, being careful not to flatten the edge or lip of the crust. Once it is is about 8 inches in diameter, take the dough and "slap" it back and forth between both of your hands, turning slighly each "slap" until it is the desired size. You can also toss it in the air, but this takes lots of practice and expertise! (And also lots of fun!) Load pizza crust with toppings of your choice and slide it onto a preheated baking stone in your oven at 425-450 degrees. Check the pizza every 2 minutes and spin if necessary. If the bottom is getting too brown and the top is not yet cooked, slide a pizza screen between the stone and the pizza to prevent further browning. Cooking times may vary, but will take approximately 10 minutes.