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Sticky Buns

  • 2 packages dry yeast ( 1/4 ounce each package)
  • 1/2 cup warm water (105 to 115 degrees)
  • 2 cups lukewarm milk, scalded then cooled
  • 1/3 cup granulated sugar
  • 1/3 cup vegetable oil or shortening
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 5 1/2 to 7 1/2 cups all-purpose flour
  • 1 egg

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, oil, baking powder, salt, 3 cups flour and egg. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. (We used all the flour.)

Turn dough onto a well-floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl -- greased side up. Cover; let rise in a warm place until double in bulk, about one hour. Dough is ready if indentation remains when indented with finger.

Punch down dough; divide into halves. Roll 1 half into a rectangle 12 by 10 inches. Spread with additional melted butter or margarine. Mix 1/2 cup sugar and 1 tablespoon cinnamon; sprinkle half sugar mixture over dough. Roll beginning with 12-inch side. Pinch edge to seal. Stretch roll to make even. Cut roll into 12 1-inch slices. Place in a 13-by-9-inch pan that has sticky syrup (see recipe below); place slightly apart in pan. Wrap pan with heavy-duty foil. Repeat with remaining dough. Refrigerate 12 hours but no longer than 48 hours. To bake immediately, do not wrap. Let rise until double, about 30 minutes.

Bake at 350 degrees for 30 to 35 minutes. Immediately invert pan on heat-proof serving plate. Let pan remain a minute so caramel drizzles over rolls.

Yields 2 dozen rolls.

Tester's note: We used both methods of baking, refrigerating one pan, baking the other after the rolls were raised. Both worked well.

Note that the baking powder is not a mistake. The baking powder helps stabilize the dough. The sugar and cinnamon mixture for placing on the rolled dough is in addition to the amount given in the dough recipe.

We agree that the rolls are best when used on the same day. Can reheat in a microwave for better results on the second day.

Sticky Bun Topping

  • 1 cup butter
  • 1 1/3 cups firmly packed brown sugar
  • 4 teaspoons corn syrup

Melt butter in a saucepan over medium heat. Add sugar and corn syrup. Bring to a full roiling boil. Take off heat immediately. Do not overcook. Pour into two 13-by-9-by-2-inch pans. Place cut side of rolls on syrup.

Jane Cricks

Thursday, August 08, 2002

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