From Paulette Vickery's Recipe Collection

ALMOND LEMON STICKY BUNS: (Freezer Bread Dough)

breads

1 each loaf freezer bread dough
1/2 cup sugar
1/3 cup dark corn syrup
1/4 cup butter
1 teaspoon lemon peel, grated
2 tablespoon lemon juice
3/4 cup slivered almonds
2 tablespoon butter, melted
1/4 cup sugar
1/4 teaspoon nutmeg

Let dough thaw at room temperature, 1 1/2 hours. In small saucepan combine, 1/2 cup sugar, dark corn syrup, 1/4 cup butter, grated lemon peel, and lemon juice. Cook and stir just till sugar dissolves, and mixture boils. Pour into bottom of 13-9 inch ungreased baking pan. Sprinkle almonds atop. On lightly floured pastry board, roll dough into a 16-8 inch rectangle. Brush with 2 tablespoons melted butter. Combine 1/4 cup sugar and nutmeg. Sprinkle over dough. Beginning with long side, roll up jelly roll fashion, seal edge. Cut into 16 1 inch slices. Place cut side down atop sugar almond mixture in pan. Cover and let rise in warm, draft free place, till nearly double in bulk, 30-45 minutes. Bake at 375 degrees, 20-25 minutes. Loosen sides from pan, and turn out onto wire rack placed atop waxed paper, to catch drippings.

Yield: 16 servings




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