{"id":427,"date":"2014-10-20T21:24:32","date_gmt":"2014-10-21T01:24:32","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=427"},"modified":"2014-10-20T21:24:32","modified_gmt":"2014-10-21T01:24:32","slug":"sticky-buns","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=427","title":{"rendered":"Sticky Buns"},"content":{"rendered":"

\"DSCF2177\"<\/a><\/p>\n

 <\/p>\n

Sticky Buns<\/strong><\/p>\n

1 package dry yeast<\/p>\n

1\/4 cup warm water (105 degrees to 115 degrees)<\/p>\n

1 cup milk, scalded<\/p>\n

1\/4 cup shortening and addition shortening for brushing on top of dough<\/p>\n

1\/4 cup sugar<\/p>\n

1 teaspoon salt<\/p>\n

4 cups bread\u00a0flour<\/p>\n

1 beaten egg<\/p>\n

 <\/p>\n

Topping<\/strong><\/p>\n

1 cup brown sugar, packed<\/p>\n

1\/2 cup butter<\/p>\n

2 tablespoons light corn syrup<\/p>\n

2\/3 cup chopped pecans<\/p>\n

 <\/p>\n

Filling:<\/strong><\/p>\n

1\/4 cup butter<\/p>\n

1\/2 cup sugar<\/p>\n

1 teaspoon cinnamon (optional)<\/p>\n

 <\/p>\n

Soften dry yeast in warm water. \u00a0Combine hot milk, shortening, sugar and salt. \u00a0Cool to lukewarm. \u00a0Add 1 cup of the flour, beat well. \u00a0Stir in softened yeast and egg. \u00a0Add remaining flour gradually to form a soft dough. \u00a0Shape into a ball and place into a greased bowl. \u00a0Brush the top lightly with additional melted shortening. Cover with a linen towel and let rise in a warm place until doubled (about 45 minutes). \u00a0In a saucepan mix together ingredients for topping. \u00a0Heat slowly, stirring until blended. \u00a0Pour into greased 9X13-inch pan. \u00a0When dough has doubled, punch down and turn out onto a lightly floured surface. \u00a0Divide dough in half. \u00a0Roll each piece into a 10-inch by 12-inch rectangle. Brush each rectangle with the softened butter from the filling ingredients. \u00a0Use more butter if necessary. \u00a0Combine sugar and cinnamon and sprinkle 1\/2 over\u00a0each rectangle. \u00a0Beginning with the long side, roll each in jelly-roll fashion. \u00a0Seal edge with a little water. \u00a0Cut each roll into eight 1 1\/2 inch slices. \u00a0Places slices in pan on topping, cut side down. \u00a0Repeat with remaining dough. \u00a0Cover again with a towel and let rise until doubled, approximately 45 minutes. \u00a0Bake at 350 degrees uncovered for about 25 minutes or until lightly browned. \u00a0Cool 2 minutes and invert on a serving dish. \u00a0Serves 8.<\/p>\n

Served by Julie at Joanna’s Lake House – \u00a0October 2014<\/p>\n

 <\/p>\n

Steps:<\/p>\n

 <\/p>\n

Mix dough ingredients. \u00a0Allow to rise in a warm place in a greased bowl.<\/p>\n

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Divide dough in half.<\/p>\n

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Roll out to a 10X12 rectangle.<\/p>\n

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Spread with butter and sprinkle with cinnamon and sugar.<\/p>\n

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 <\/p>\n

Roll up and slice.<\/p>\n

\"DSCF0105\"<\/a>Place in pan on top of brown sugar topping.<\/p>\n

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Let rise again.<\/p>\n

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Bake and enjoy a sunrise breakfast at the lake.<\/p>\n

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 <\/p>\n

Another beautiful sunny morning\u00a0in October.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

  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\u00a0flour 1 beaten egg   Topping 1 cup brown sugar, packed 1\/2 cup butter 2 … <\/p>\n

Continue reading “Sticky Buns”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,12],"tags":[],"class_list":["post-427","post","type-post","status-publish","format-standard","hentry","category-breads","category-brunch"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4a7aC-6T","jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=427"}],"version-history":[{"count":3,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/427\/revisions"}],"predecessor-version":[{"id":444,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=\/wp\/v2\/posts\/427\/revisions\/444"}],"wp:attachment":[{"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=427"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/eatingcardinals.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}