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  1. Exported from MasterCook

  2. SWEET YEAST DOUGH, STICKY BUNS, CINNAMON ROLL

  3. 12 Preparation Time :

  4. Categories : Breads Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. SWEET YEAST DOUGH

  7. 2 pk (1/4 oz. each) active

  8. Dry yeast

  9. 1/4 c Warm water

  10. 3 Eggs

  11. 1/3 c Granulated sugar

  12. 2 ts Salt

  13. 1/2 ts Baking soda

  14. 1 c Buttermilk or sour milk

  15. 1/2 c Melted butter or Vegetable oil

  16. 3 3/4 c All-purpose flour

  17. 2 c Whole wheat flour

  18. 1/4 c Wheat germ

  19. CURRANT-PECAN FILLING

  20. 1 1/2 c Packed brown sugar

  21. 1/2 c Butter, softened

  22. 1 1/2 tb Ground cinnamon

  23. 1/2 c Dried currants

  24. 3/4 c Finely chopped pecans

  25. Combine all in a bowl

  26. And mix thoroughly.

  27. STICKY PECAN GLAZE

  28. FOR STICKY BUNS

  29. 1 c Butter, softened

  30. 1 3/4 c Packed brown sugar

  31. 1/4 c Dark corn syrup

  32. 3/4 c Small pecan halves or Coarsely chopped pecans

  33. OR FILLING FOR 1 1/2 c Brown sugar

  34. 1 1/2 tb Cinnamon

  35. Mix thoroughly.

  36. GLAZE FOR THE

  37. CINNAMON ROLLS

  38. 1 1/2 c Powdered sugar

  39. 1/8 ts Vanilla

  40. 1 tb Butter

  41. 1 tb Lemon juice

  42. 1-2 tb warm water

  43. SWEET YEAST DOUGH Note: All-purpose flour can be

  44. substituted for wheat flour and germ, in roughly the

  45. same quantity--then you can skip the step of combining

  46. them in a separate bowl.

  47. Sprinkle the yeast over the warm water in a small

  48. bowl, stir, and let stand until soft, about 5 minutes.

  49. Reserve.

  50. In a large bowl, combine eggs, sugar, salt, baking

  51. soda, buttermilk, and butter, and beat till smooth.

  52. Stir in reserved yeast. In a separate bowl, combine

  53. the flours and wheat germ. Then add 3 cups of the dry

  54. mixture to the wet ingredients, beating until well

  55. blended. Add 2 more cups of the dry ingredients and beat until the dough just holds together. Turn out

  56. onto a lightly floured board and knead for 1 minute.

  57. Let the dough rest for 10 minutes. Knead the dough

  58. again, sprinkling on the remainder of the flour

  59. mixture as needed, until smooth and elastic, about 10

  60. minutes. Place in a greased bowl, turn, cover with

  61. plastic wrap, and let rise in a warm place until about doubled in bulk, about 60 minutes.

  62. Meanwhile make the FILLING Combine all ingredients,

  63. reserve

  64. And the GLAZE STICKY PECAN GLAZE Combine the butter,

  65. brown sugar and corn syrup in a bowl and beat till

  66. well mixed. Spread evenly over the bottom of a

  67. buttered 10 x 15-inch baking pan. Sprinkle evenly with

  68. the pecans and set aside.

  69. MAKING STICKY PECAN BUNS Punch the risen dough down

  70. and turn it out onto a lightly floured surface. Roll

  71. 15x24-inch rectangle about 1/2-inch thick.

  72. Sprinkle the reserved filling over the dough, gently

  73. pressing the mixture into the dough with your fingers.

  74. Beginning with the short end, roll the dough up like a

  75. jelly roll. Slice crosswise into 12 equal pieces.

  76. Place the slices, cut side down and barely touching

  77. each other, on top of the glaze in the pan. Cover, and let rise in a warm place until puffy and almost

  78. doubled in bulk, about 25 minutes. Preheat the oven to

  79. 375 degrees F. Bake the buns until golden brown on

  80. top, 25-30 minutes. Remove from the oven and cool in

  81. the pan to set the glaze, about 5 minutes. Invert onto

  82. a serving tray or another baking sheet and allow the

  83. glaze to dribble down the sides. Pull apart and serve

  84. warm.

  85. IF YOU WANT CINNAMON ROLLS If you want cinnamon rolls,

  86. roll the dough into the same 15x25-inch rectangle,

  87. brush with melted butter and sprinkle the following

  88. filling over it, pressing in lightly with fingers.

  89. FILLING FOR CINNAMON ROLLS Mix thoroughly. Preheat the

  90. oven to 375 degrees F. Beginning with the short end,

  91. roll the dough up like a jelly roll. Slice crosswise

  92. into 12 equal pieces. Place the slices, cut side down

  93. and barely touching each other. Cover, and let rise

  94. in a warm place until puffy and almost doubled in

  95. bulk, about 25 minutes.

  96. Bake the buns until golden brown on top, 25-30

  97. minutes. Invert onto a serving tray or another baking

  98. sheet. GLAZE for cinnamon rolls Mix together until

  99. smooth. Drizzle over inverted rolls while warm - - - - - - - - - - - - - - - - - -

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