Maple Sticky Buns

• 1 tablespoon yeast
• 2 cups warm water
• 2 tablespoons Vermont maple sugar (grade B)
• 2 tablespoons light oil
• 2 teaspoons salt
• 5 cups unbleached white flour
• 1/2 cup nonfat dry milk
• 2 tablespoons wheat germ
• 1 1/2 cups Vermont maple syrup (either grade A medium or grade B dark)
• 2 cups walnuts, chopped

1. Preheat oven to 350 degrees F.
2. Dissolve the yeast in the warm water and add maple syrup.
3. Let the mixture sit for a few minutes until it builds a froth.
4. When frothy, add oil, salt and 2 cups flour.
5. Beat well.
6. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time.
7. Knead dough for about 10 minutes.
8. Let dough rise until it doubles in size and punch down.
9. In each pan, melt about 1 tablespoon butter.
10. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts.
11. Let the dough rise again until doubled in size.
12. Bake until golden, about 30 minutes.
13. Serve warm and enjoy!

yeast, water, maple sugar, light oil, salt, unbleached white flour, nonfat dry milk, germ, syrup, walnuts

Taken from www.foodnetwork.com/recipes/maple-sticky-buns-recipe0.html (may not work)