Sticky Buns
Source of Recipe
Dorothy Showalter
List of Ingredients
Sticky Buns
Use your bread machine to make the dough."
INGREDIENTS
DOUGH:
2 teaspoons active dry yeast
1 1/4 cups warm water (110 degrees to 115 degrees F)
3 tablespoons butter or margarine, softened
3 tablespoons sugar
2 tablespoons instant nonfat dry milk powder
1 teaspoon salt
3 cups bread flour
FILLING:
1/3 cup butter or margarine, softened
1 tablespoon sugar
1 teaspoon ground cinnamon
SAUCE:
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/4 cup corn syrup
1/2 cup chopped pecans
DIRECTIONS
Place dough ingredients (using water that is 70 degrees F-80 degrees F and only 3 cups of bread flour) in bread pan in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Prepare buns
To prepare buns: Roll dough into a 16-in. x 10-in. rectangle. Spread with butter; sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside. In a saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Place buns with cut side down over sauce. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool in pan for 3 minutes. Invert onto a serving platter.
Recipe
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