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The surprise in the center of each bun brings out the coffee flavor of the whole bread. Ingredients: 2 tablespoons water 1 tablespoon instant dry yeast 1 cup plus 1/4 teaspoon sugar, plus extra for sprinkling 2 3/4 cups all-purpose flour 1 teaspoon salt 1 egg 3/4 cup milk 1 cup melted butter (2 sticks) 4 tablespoons freeze-dried or granulated instant coffee Caramel Coffee Sauce (page 000) 18 whole roasted coffee beans   Two 12-cup (2 1/2-inch) muffin pans   How to prepare: In a glass measuring cup, warm the water in the microwave for 5 seconds, or until it feels warm to the touch but does not burn (110ºF). Add the yeast and 1/4 teaspoon sugar, cover, and set aside for 10 minutes. Place 2 1/2 cups flour, the remaining 1 cup sugar, and the salt in the bowl of a food processor and mix 5 seconds. Combine the egg, milk, 1/2 cup melted butter, and freeze-dried coffee in a small bowl. Pour into the flour in the processor. Pour the yeast mixture into the flour and mix for 30 seconds. Add the remaining 1/4 cup flour to the processor and mix for 10 seconds more or until it forms a soft dough and slightly separates from the bowl. Coat a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a towel. Set aside in the warmest draft-free part of your kitchen for 1hour and 15 minutes, or until doubled in size. Place the coffee caramel sauce in a pastry bag fitted with a # 7 round tip and set aside. Lightly spray 18 of the muffin cups with nonstick spray. Transfer the dough to a floured working counter and roll to an 18 x 1 1/2-inch rope. Cut into 18 pieces, then cut each of these into 3 pieces. Roll each piece into a ball and fill each one with a little of the sauce by inserting the tip of the tube into the dough and pressing lightly. Dip them in the remaining melted butter and place 3 in each of the oiled muffin cups. Cover again and let rise for another hour. During the second rising, preheat the oven to 350ºF. Sprinkle the buns with sugar and place a coffee bean in the center of each bun. Bake for 20 to 25 minutes or until golden. Remove from the oven, and set aside to cool for 10 minutes. Serve warm.