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1
Prepare pans.
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2
Set aside till ready to use.
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3
In a large bowl, thoroughly mix 1 1/4 c. flour, sugar, salt and undissolved yeast.
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4
Add in butter.
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5
Gradually add in tap water to dry ingredients and beat 2 min at medium speed of electric mixer, scraping bowl occasionally.
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6
Add in Large eggs and 1/4 c. flour.
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7
Beat at high speed 2 min, scraping bowl occasionally.
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8
Stir in sufficient additional flour to make a soft dough.
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9
Turn out onto lightly floured board; knead till smooth and elastic, about 8-10 min.
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10
Divide dough in half.
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11
Roll 1/2 to a 14 x 9 inch rectangle.
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12
Brush with melted butter; sprinkle with 1/4 c. dark brown sugar.
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13
Roll up from short end to create a roll, 9 inch long.
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14
Healthy pinch seam to seal.
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15
Cut into 9 (1 inch) slices.
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16
Arrange cut side up in a pan.
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17
Cover pan tightly with plastic wrap, then with aluminum foil; place in freezer.
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18
Repeat process with remaining dough.
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19
Keep frzn up to 4 weeks.
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20
Remove from freezer when ready.
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21
Let stand covered with plastic at room temperature to thaw, about 3 hrs.
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22
Let rise in hot place, free from draft, till more than doubled in size, about 1 1/2 hrs.
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23
(I remove frzn buns from freezer before I go to bed.
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24
They thaw and rise and are ready to pop into oven for breakfast!)
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25
Bake at 375 degrees for 20-25 min or possibly till done.
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26
Cold 10 min in pan.
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27
Invert onto plate to cold.
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28
Frost with confectioners' sugar glaze and sprinkle with nuts, if you like.
