Mini Chip Swirl Buns
Yummy, nut and minature chocolate chip-filled pinwheel yeast buns.
1 (.25-ounce) package active dry yeast or 2 1/4 teaspoons
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
- In a small dissolve yeast in warm water; combine with buttermilk, egg, 1 1/4 cup flour, 1/4 cup softened butter, sugar, baking powder, and salt in a large bowl. Blend at low speed about 1 minute with an electric mixer; then, at medium speed for 2 minutes. Fold in flour not exceeding 2 cups to make a soft dough. Place dough on a floured surface knead for 5 minutes. Roll into a 9 x 16-inch rectangle.
- Combine brown sugar, 3 tablespoons melted butter, and chopped nuts in a bowl; mixing well. Spread over the dough. Sprinkle with miniature chocolate chips; then, roll-up in 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 baking sheet. Cover; let rise for 1 hour, or until doubled in size.
- Bake in 350°F (175°C) oven for 20 minutes. Cover the outer edge with aluminum foil, and bake for 5 to 10 minutes longer.
Makes 32 sweet buns.