Instructions

• ▢ — Scald 1 cup milk (heat to steaming).
• ▢ — In a mixing bowl combine warm milk, yeast and sugar.
• ▢ — Let yeast start to bubble, about 5 minutes.
• ▢ — Add 12 tbsp butter and eggs to mixer and beat, with the paddle attachment, until slightly blended.
• ▢ — Stir in flour and salt, about 2 minutes.
• ▢ — Scrape down sides of bowl and continue mixing on medium speed to develop the dough. 3 minutes more
• ▢ — Transfer dough to a greased bowl and cover with plastic wrap; set aside in a warm place and let rise until doubled, about an hour.
• ▢ — Grease two large 6 cup muffin tins.
• ▢ — Melt 6 tbsp. butter and stir in 1 1/2 tsp. maple extract; set aside.
• ▢ — Gently punch down dough and divide in half.
• ▢ — Roll into 2 12x18 inch rectangles on a lightly floured work surface.
• ▢ — Spread maple-butter mixture evenly over both rectangles.
• ▢ — Sprinkle each with half the brown sugar and walnuts.
• ▢ — Roll tightly into logs, starting at the long edge and pinch seams together.
• ▢ — Cut each log into 6 pieces, about 3 inches wide, for a total of 12 buns.
• ▢ — Place in muffin tins cut side up.
• ▢ — Cover and allow to rise for 30 minutes.
• ▢ — Heat oven to 325 degrees.
• ▢ — Bake until golden brown, 28 to 30 minutes.
• ▢ — Combine caramel topping and 1 1/2 tsp. maple extract.
• ▢ — Carefully remove hot buns from pan and place on a clean baking sheet; drizzle with caramel.
• ▢ — For icing: melt 3 tbsp butter and stir together with powdered sugar and 2 tbsp milk; drizzle over buns.
• ▢ — Serve warm or cool. Makes 12 large buns!
• ▢ — ENJOY!!!!