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Sticky buns are a dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — which are then compressed together to form a … Wikipedia
- 1/3 cup milk
- 2-1/2 tsp yeast
- 3-1/2 cups flour
- 1/3 cup sugar
- 1-1/2 tsp ssalt
- 5 large eggs
- 1/2 lb butter
Heat milk to 100 degrees. Sprinkle yeast over and set aside for 10 minutes to proof.
In a mixer bowl, put flour, sugar and salt. Mix. Add yeast and eggs.
Mix on low till it becomes a rough dough. Increase speed to medium and mix 10 minutes.
With mixer on low, add the butter in pieces. Add to all is mixed in. You may have to stop every few minutes and scrape down the sides of the bowl but continue beating for 5 minutes. It will be wet and droopy looking.
Transfer to a butter bowl and let rise for 2 hours, After 2 hours, gently press down to release a lot of the gases, recover and refrigerate for 12+ hours.
Melt 1-1/2 sticks butter in a pan and then add 1-1/2 cups brown sugar. It will look separated.
Remove from heat and whisk in:
- 1/3 cup corn syrup
- 1/3 cup heavy cream
- 1/3 cup water
- 1/4 tsp salt
Put this mixture into the bottom of your baking pan and top with pecans.
Roll the dough into 12″ x 16″ rectangle.
In another bowl, combine 1 cup dark brown sugar, 1/4 cup flour, 3 tsps cinnamon, 1/2 tsp salt, 2 tbsps melted butter and 1 egg white. Mix well – spread on dough quickly as this will be come harder to spread if you leave it too long. Makes a great ‘shmear’. Alternately, you can also mix 1 cup white sugar and 4 tbsps cinnamon mixed well and sprinkle that over dough.
Spread this over the dough. You can add chopped pecans here, too.
Roll up dough and cut into 12 rolls. Place in your pan on top of the caramel mixture.
Cover and let rise 30-45 minutes.
Bake at 350 degrees for 35-40 minutes. Cool a few minutes on a rack and then
turn out.
Enjoy!!!
Ooma's Cookie Jar 