Revel Buns Recipes

CHOCOLATE REVEL BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
• In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
• Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
• Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

BEST CINNAMON ROLLS

Steps:

• Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners' sugar. Spread over tops. Refrigerate leftovers.

REVEL BUNS

Steps:

• Stir saffron in to warm milk, cover and let stand overnight.
• Next day, sift flou, salt and cinnamon well, rub in butter.
• Add currants and make a well in the center.
• Reheat the saffron milk just until warm to touch.
• Cream yeast and sugar, proof until frothy.
• Add saffron milk, including strands of saffron, the cream and almost all the egg.
• Pour into the well and mix to a soft dough.
• Turn out on floured surface and knead 2 to 3 minutes.
• Return to bowl, cover with clean tea towel, leave until doubled.
• Punch down, divide into 8 and shape into buns.
• Grease baking sheet, place buns on sheet and let rise for another 20 minutes.
• Set oven to 375 or Mark 5.
• Brush buns lightly with remaining egg and bake for 15 to 20 minutes, or ntil golden brown.
• Cool on wire rack.