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Sister's Sticky Buns These rolls are so gooey and wonderful, they're worth every ounce of effort it takes to prepare them. 1 cup water Combine 1 cup water, 1/4 cup sugar, and 1/2 cup butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 105 to 115 degrees. Combine yeast, warm water, and 1 teaspoon sugar in a 1-cup liquid measuring cup; let stand 5 minutes. Combine butter mixture and yeast mixture. Add egg; stir well. Combine yeast mixture, 2 cups flour, and salt in a large bowl. Add remaining 2 1/2 cups flour, 1/2 cup at a time, stirring vigorously until dough is no longer sticky and pulls away from the sides of bowl. Brush or lightly rub dough with some of the melted butter. Cover loosely, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Combine 1/2 cup melted butter, 1 cup brown sugar, corn syrup, and pecans; sprinkle mixture evenly in bottom of a well-greased 13x9x2 inch pan. Set pan aside. Combine remaining 1/2 cup brown sugar, remaining 1/4 cup sugar and cinnamon in a small bowl; set aside. Punch dough down; turn out onto a well-floured surface. Roll dough into an 18x15 inch rectangle. Brush dough generously with some of the remaining melted butter; sprinkle evenly with cinnamon mixture. Roll up dough jellyroll fashion, starting at the long side. Cut roll into 12 (1 1/2 inch) slices. Place slices, cut sides down, in prepared pan. Brush slices with remaining melted butter. Cover loosely, and let rise in a warm place, free from drafts, 1 hour or until tops of rolls rise just above top of pan. Preheat over to 350 degrees. Bake rolls uncovered, for 18 to 22 minutes or until golden. Cool in pan on a wire rack 8 minutes. Invert pan onto wax paper; let rolls stand, covered with pan, 1 minute. Remove pan, scraping any remaining pecan mixture from pan onto rolls. Serve warm. Yield: 1 dozen. © 1996 by Oxmoor House, Inc. |
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