Sticky Buns

Sticky Buns

1 package dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

1 cup milk, scalded

1/4 cup shortening and addition shortening for brushing on top of dough

1/4 cup sugar

1 teaspoon salt

4 cups bread flour

1 beaten egg

Topping

1 cup brown sugar, packed

1/2 cup butter

2 tablespoons light corn syrup

2/3 cup chopped pecans

Filling:

1/4 cup butter

1/2 cup sugar

1 teaspoon cinnamon (optional)

Soften dry yeast in warm water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup of the flour, beat well. Stir in softened yeast and egg. Add remaining flour gradually to form a soft dough. Shape into a ball and place into a greased bowl. Brush the top lightly with additional melted shortening. Cover with a linen towel and let rise in a warm place until doubled (about 45 minutes). In a saucepan mix together ingredients for topping. Heat slowly, stirring until blended. Pour into greased 9X13-inch pan. When dough has doubled, punch down and turn out onto a lightly floured surface. Divide dough in half. Roll each piece into a 10-inch by 12-inch rectangle. Brush each rectangle with the softened butter from the filling ingredients. Use more butter if necessary. Combine sugar and cinnamon and sprinkle 1/2 over each rectangle. Beginning with the long side, roll each in jelly-roll fashion. Seal edge with a little water. Cut each roll into eight 1 1/2 inch slices. Places slices in pan on topping, cut side down. Repeat with remaining dough. Cover again with a towel and let rise until doubled, approximately 45 minutes. Bake at 350 degrees uncovered for about 25 minutes or until lightly browned. Cool 2 minutes and invert on a serving dish. Serves 8.

Served by Julie at Joanna’s Lake House – October 2014

Steps:

Mix dough ingredients. Allow to rise in a warm place in a greased bowl.