breads

Scald milk in small saucepan and cool to lukewarm. Pour into large bowl. Dissolve yeast in warm water and add to cooled milk.

Add 1 1/2 cups flour to milk mixture and mix until smooth. Cover with damp towel and let rise in warm, draft-free place until top is bubbly, about 30 minutes.

Cream butter with 1/3 cup granulated sugar in small bowl. Add egg, salt, and nutmeg. Mix until smooth and add to dough.

Add additional flour, mixing well until mixing becomes difficult. Turn out onto floured work surface and knead in as much remaining flour as necessary to make soft dough that is easy to handle.

Place in lightly greased bowl and turn to coat entire surface of dough. Cover with damp towel and let rise in warm, draft-free place until dough doubles in size, 1 to 2 hours.

While dough is rising, prepare syrup by combining syrup ingredients in small saucepan. Heat over medium heat until butter has melted and sugar has dissolved. Set aside to cool slightly.

Roll out dough on lightly floured surface to 12 x 8-inch rectangle, 3/4 inch thick.

To fill dough, combine 1/2 cup brown sugar with cinnamon and ginger in a small bowl. Spread 1/4 cup softened butter over dough and sprinkle sugar-spice mixture over butter. Scatter raisins over all.

Roll up filled dough from 1 long side jelly-roll style. Pinch edge of dough to seal and cut into 12 slices.

Pour half of reserved syrup into 13 x 9 x 2-inch baking pan. Place buns, cut side down, on syrup and pour remaining syrup over.

Cover with damp towel and let rise in warm, draft-free place 30 minutes.

Bake in 350 F oven 45 minutes or until golden brown.

Makes 12 sticky buns

This recipe created by McCormick, Inc.