Instructions: For the Dough
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water ; let stand 5 minutes. Place 3-3/4 cups of the flour, sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise until doubled in size (45 minutes). For the Topping In a small saucepan, combine milk, 1 cup brown sugar, corn syrup, and butter; bring to a boil, stirring constantly. Remove from heat. Divide walnuts evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size. Preheat oven to 375 degrees F. Bake rolls at 375 degrees F for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.

NOTES : These sticky buns are impossibly low in fat (9%). They taste just like the caramel nut sticky rolls but a lot less buttery. I didnt miss it! Note that you have to plan ahead for this one. Its also very important to measure the flour correctly so the sticky buns dont get too tough.

Servings Per Recipe: 24

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