>I have been sitting here forever looking for this recipe and can not
>find it. I am a new owner of the computer and find little time to use it.
>Could you by any chance give me this sticky roll recipe?
Hello,
Here are a few recipes for you.
Happy Cooking,
Betsy
Title: SWEET YEAST DOUGH, Sticky Buns, Cinnamon Rolls
Categories: Breads, Desserts, Buns
Yield: 12 buns
SWEET YEAST DOUGH
2 pk (1/4 oz. each) active
Dry yeast
1/4 c Warm water
3 Eggs
1/3 c Granulated sugar
2 ts Salt
1/2 ts Baking soda
1 c Buttermilk or sour milk
1/2 c Melted butter or
Vegetable oil
3 3/4 c All-purpose flour
2 c Whole wheat flour
1/4 c Wheat germ
CURRANT-PECAN FILLING
FOR STICKY BUNS
1 1/2 c Packed brown sugar
1/2 c Butter, softened
1 1/2 tb Ground cinnamon
1/2 c Dried currants
3/4 c Finely chopped pecans
Combine all in a bowl
And mix thoroughly.
Reserve.
STICKY PECAN GLAZE
FOR STICKY BUNS
1 c Butter, softened
1 3/4 c Packed brown sugar
1/4 c Dark corn syrup
3/4 c Small pecan halves or
Coarsely chopped pecans
OR
FILLING FOR
CINNAMON ROLLS
1 1/2 c Brown sugar
1 1/2 tb Cinnamon
Mix thoroughly.
GLAZE FOR THE
CINNAMON ROLLS
1 1/2 c Powdered sugar
1/8 ts Vanilla
1 tb Butter
1 tb Lemon juice
1-2 tb warm water
SWEET YEAST DOUGH Note: All-purpose flour can be substituted for wheat
flour and germ, in roughly the same quantity--then you can skip the
step of combining them in a separate bowl.
Sprinkle the yeast over the warm water in a small bowl, stir, and let
stand until soft, about 5 minutes. Reserve.
In a large bowl, combine eggs, sugar, salt, baking soda, buttermilk,
and butter, and beat till smooth. Stir in reserved yeast. In a
separate bowl, combine the flours and wheat germ. Then add 3 cups of
the dry mixture to the wet ingredients, beating until well blended.
Add 2 more cups of the dry ingredients and beat until the dough just
holds together. Turn out onto a lightly floured board and knead for 1
minute. Let the dough rest for 10 minutes. Knead the dough again,
sprinkling on the remainder of the flour mixture as needed, until
smooth and elastic, about 10 minutes. Place in a greased bowl, turn,
cover with plastic wrap, and let rise in a warm place until about
doubled in bulk, about 60 minutes.
Meanwhile make the FILLING Combine all ingredients, reserve
And the GLAZE STICKY PECAN GLAZE Combine the butter, brown sugar and
corn syrup in a bowl and beat till well mixed. Spread evenly over the
bottom of a buttered 10 x 15-inch baking pan. Sprinkle evenly with
the pecans and set aside.
MAKING STICKY PECAN BUNS Punch the risen dough down and turn it out
onto a lightly floured surface. Roll out into a 15x24-inch rectangle
about 1/2-inch thick. Sprinkle the reserved filling over the dough,
gently pressing the mixture into the dough with your fingers.
Beginning with the short end, roll the dough up like a jelly roll.
Slice crosswise into 12 equal pieces. Place the slices, cut side down
and barely touching each other, on top of the glaze in the pan.
Cover, and let rise in a warm place until puffy and almost doubled in
bulk, about 25 minutes. Preheat the oven to 375 degrees F. Bake the
buns until golden brown on top, 25-30 minutes. Remove from the oven
and cool in the pan to set the glaze, about 5 minutes. Invert onto a
serving tray or another baking sheet and allow the glaze to dribble
down the sides. Pull apart and serve warm.
IF YOU WANT CINNAMON ROLLS If you want cinnamon rolls, roll the dough
into the same 15x25-inch rectangle, brush with melted butter and
sprinkle the following filling over it, pressing in lightly with
fingers.
FILLING FOR CINNAMON ROLLS Mix thoroughly. Preheat the oven to 375
degrees F. Beginning with the short end, roll the dough up like a
jelly roll. Slice crosswise into 12 equal pieces. Place the slices,
cut side down and barely touching each other. Cover, and let rise in
a warm place until puffy and almost doubled in bulk, about 25 minutes.
Bake the buns until golden brown on top, 25-30 minutes. Invert onto a
serving tray or another baking sheet. GLAZE for cinnamon rolls Mix
together until smooth. Drizzle over inverted rolls while warm
Sticky Buns
---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer]
Title: Sticky Buns
Categories: Breads
Yield: 24 servings
----------------------------INGREDIENTS FOR BUNS----------------------------
1 1/4 c milk
1/4 ts butter
3 1/4 c flour
1/4 c sugar
1 ts salt
2 pk yeast
1 egg
--------------------------INGREDIENTS FOR TOPPING---------------------------
1 c brown sugar
1 1/2 ts cinnamon
3/4 tb butter
2 tb corn syrup
1 c walnuts
Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk
and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar,
salt, yeast and egg. Add liquid and beat medium four minutes. Stir in
rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping
ingredients on low until ingredients are melted and combined. Divide
topping between muffin cups. Stir down batter. Drop into muffin cups.
Cover and rise until double (20 to 30 minutes). Preheat oven to 375
degrees. Place tins on cookie sheet and bake 12 to 15 minutes until
golden brown. Cool three minutes then invert on waxed paper.
Title: Grandmas Sticky Rolls
Categories: Breadmaker, Breads
Yield: 12 servings
3 c Bread flour
1/4 c Sugar
6 tb Butter
1 ts Salt
3 tb Powdered buttermilk
7/8 c Water
2 ts Active dry yeast
1 1/2 ts Quick rising yeast.
1 1/2 ts Cardomon; + -
Make on dough cycle. There are several ways to make these one is to
cut into 12 to 15 equal pieces then roll each into a rope about 6 to
8 inches long tie in a knot and pinch ends together and place pinched
end side down in a lightly greased pan. Let rise till doubled about
45 minutes. The other way is to cut up 36 equal pieces and roll into
balls then place three balls into a muffin tin. Let rise as
previously stated. Bake in a preheated 350 degree oven for 13 to 15
minutes till tops are a golden brown. For the sticky part after
removal of rolls from oven brush on a mixture of melted butter about
1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly
dissolved let mixture cool some and brush on rolls. These rolls are
just as good without. They also reheat real well. If you would like
to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes.
DO NOT BROWN. Let them cool completely before storing (DO NOT put on
the glaze) tops of rolls will be slightly tacky will last 5 to 7 days
in fridge and a month in freezer to bake brown and serve preheat oven
to 350 bake 8 minutes. This dough also make excellent cinnamon rolls
roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on
how many and how big you want to make them. Take 1 TBL of soft butter
and spread all around leaving 1/4 inch of edge. Then sprinkle
cinnamon all around as much as you want then take 1/2 cup brown sugar
and sprinkle. You can also add the sameamount raisins. Roll up into a
log and cut off about 1-1/2 to 2 inches and place in a lightly
greased pan. Let rise 45 minutes and bake 15 to twenty minutes at
350. when somewhat cooled drizzle on a glaze of powdered sugar,
butter, vanilla extract and milk then devour.
