Ooey gooey sticky buns are probably one of the most often requested breakfast dishes at Emandal. They are rich and buttery; light and fluffy; and really just simply divine. Pair them with a cup of steaming coffee or a cold glass of milk, and your day is sure to start off right! Tam shares two of her favorite methods for preparing Sticky Buns in the recipe below.
Ingredients
Dough
- 1 package active dry yeast
- 1 tablespoon plus 3 tablespoons granulated sugar
- 1/4 cup warm water
- 3/4 cup warm evaporated milk, half and half, sour cream or yogurt
- 1/4 cup dehydrated potato flakes
- 1/4 cup oil or melted butter
- 1 1/2 teaspoons salt
- 1 egg
- 3 to 3 1/2 cups flour
Pan
- 1/2 cup butter melted
- 2/3 cup brown sugar packed
Filling
- 2 tablespoons butter melted
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
Servings: rolls
Instructions
- Sprinkle yeast and 1 tablespoon granulated sugar over warm water in a bowl. Stir until dissolved, and let sit 5 minutes.
- Put warm milk, oil, salt, egg, 3 tablespoons sugar and 1 1/2 cups flour into the bowl of a stand mixer.
- *For fluffy, well-layered, sturdy buns* a) Using a stand mixer at low speed, beat mixture until well-blended. Increase speed, and beat 2 minutes.
- b) Stir in another cup flour, and keep mixing. Add flour 1/2 cup at a time to make a soft dough.
- c) Turn out dough onto lightly floured surface, and knead until smooth and elastic, about 5 minutes.
- d) Place in greased large bowl, turning over dough. Cover and let rise until doubled, about 1 hour.
- *For Light, moist, squishy buns* a) Put 1 more cup flour into the stand mixer bowl; mix until blended, adding more flour if the dough doesn't pull away from the sides of the bowl. The resulting dough will be slightly sticky and soft, not smooth.
- b) Place in clean, greased bowl, and let rise until doubled, about 1 hour.
- Punch down dough, cover, and let rest 10 minutes.
- Meanwhile, in a 13" x 9" x 2" baking pan or two 8" round or square baking pans, distribute melted butter. Sprinkle brown sugar all over.
- On a lightly floured surface, roll out dough into a 15" x 10" rectangle, then brush with melted butter, and sprinkle with sugar and cinnamon.
- Starting with one long side, roll up jelly-roll fashion, and pinch to seal. Cut roll into 16 slices, and arrange cut-side down on top of brown sugar mixture in pan or pans.
- Cover and let rise until doubled, about 45 minutes.
- Bake in 375 degree oven for 20-25 minutes or until light brown and cooked through.
- Remove from oven and immediately invert rolls onto platter(s).
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