Pap used to help make these sticky buns in mass quantities for fall festivals. This makes quite a bit; I've included the original recipe but when I actually made these, I cut the recipe in half to make 15 large sticky buns. The base for this recipe is very versatile: when we made these during the winter, Gram took some of the dough and made a nice loaf of bread. Pap is not one for measuring so I tried to be as accurate as possible.
Ingredients:
5 cups warm water
2 T active dry yeast
2 T salt
1/2 cup sugar
4 T melted butter
9-10 cups flour (I said it's a lot of dough!)
1 stick softened butter
cinnamon (measure with your heart)
chopped walnuts or chocolate chips
2-3 cups brown sugar
Instructions:
1) Combine the warm water, yeast, sugar and allow to set for 10 minutes
2) Add in melted butter and salt
3) In a large bowl, pour in yeast mixture and start mixing in flour 1 cup at a time. "Just dump it in" as Pap would say, don't worry about lumps.
4) Knead the dough (How long? No idea, I gave about 7 minutes until dough is elastic). Place in a floured bowl (again, just go with it), cover and rise 45 minutes
5) Divide dough into 2 and roll into a rectangle 1/4" thick with the long end facing you.
6) Here's where measuring is subjective: Spread on softened butter (I find using clean hands is best) until you get a fairly thick layer all the way to the edges. Be generous! Too little butter and it will be dry. Sprinkle on a thick layer of brown sugar, sprinkle cinnamon until covered. Add chocolate chips or walnuts
7) Time to roll: With the long end of the dough facing you, form a tight roll/log pushing ends together as needed. Cut into 2" pieces and place in a buttered pan close together. Rise for 20 minutes.
8) Bake 350 F for 30-35 minutes.
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