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1
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast.
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2
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
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3
Stir in egg.
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4
Fit processor with steel blade.
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5
Measure flour, dry milk, remaining 2 tablespoons of the sugar and salt into work bowl.
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6
Process until mixed, about 5 seconds.
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7
Turn on processor and slowly pour yeast mixture through feed tube into flour mixture.
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8
Slowly drizzle just enough remaining water into flour mixture so dough forms a ball that cleans sides of the bowl.
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9
Process until ball turns around bowl about 25 times.
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10
Turn off processor and let dough stand 1 to 2 minutes.
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11
Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not stickyl.
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12
Process until dough turns around bowl about 15 times.
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13
Cover processor and let dough stand at room temperature until it begins to rise, about 30 minutes.
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14
Prepare Caramel Topping while dough is rising.
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15
Pour topping into greased 9-inch round cake or pie pan.
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16
Process on/off.
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17
Turn dough onto lightly greased surface.
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18
Divide into 12 equal parts.
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19
Shape each into ball, dip in melted butter and arrange over Caramel Topping in pan.
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20
Let stand in warm place until doubled, about 1 hour.
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21
Heat oven to 400F (200C).
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22
Bake buns until brown, 10 to 12 minutes.
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23
Cool about one minute, then invert buns onto serving plate.
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24
Serve warm or at room temperature.
