INGREDIENTS

INSTRUCTIONS

In a large bowl, mix 2 cups of the flour, yeast and salt. Set aside.
In a saucepan, combine rice milk, 2 tablespoons of the rice syrup, 2
tablespoons of the oil and 3/4 cup water. Stir over low heat until very
warm.
Add the warm liquid to the dry ingredients and stir until smooth. Stir in
remaining flour, 1/2 cup at a time, until the dough is moderately stiff.
Turn the dough out onto a lightly floured work surface and knead, gradually
incorporating more flour as necessary to prevent sticking, until the dough
is smooth and elastic, about 10 minutes.
Place dough in a large, lightly oiled bowl, turning several times to coat
with oil. Cover tightly with plastic wrap and let rise in a warm place 30
minutes.
Lightly oil a 13 x 9-inch baking dish. Sprinkle evenly with 1/2 cup of
maple granules and the pecans. Drizzle with the remaining 3 tablespoons
rice syrup and 1 tablespoon corn oil. In a small bowl, combine cinnamon and
remaining 1/4 cup maple granules.
Gently punch down dough and turn onto a lightly floured work surface. Pat
and roll the dough into a 15 x 12-inch rectangle. Brush lightly with corn
oil. Sprinkle evenly with cinnamon mixture and scatter surface with
raisins.
Beginning at a short end, roll the dough, jelly-roll style, into a tight
log. Pinch the long edge to seal. With a sharp knife, cut the roll into 12
slices. Place the slices, cut side up, about 1 inch apart, in the prepared
baking dish. Cover with plastic wrap and set aside in a warm place to rise
about 20 minutes. Preheat oven to 375 F (190 C).
Bake the sticky buns 25 to 30 minutes, until golden brown. Remove from oven
and allow to cool about 30 seconds, then invert onto a tray. Allow to cool
a few minutes before serving.
Per serving: 3313 Calories; 89g Fat (23% calories from fat); 70g Protein;
607g Carbohydrate; 0mg Cholesterol; 1063mg Sodium Food Exchanges: 21
Starch/Bread; 1 Lean Meat; 4 Fruit; 17 1/2 Fat; 15
1/2    Other Carbohydrates
NOTES : In under two hours, you can serve up these rolls, jam-packed with
raisins, fragrant with cinnamon and dripping with caramel glaze - perfect
brunch treats.
Recipe by: Christina Pirello, Cooking the Whole Foods Way
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 15,
1999, converted by MM_Buster v2.0l.

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