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Ingredients Jump to Instructions ↓

  1. 1 tbsp. active dry yeast

  2. 1 cup warm water

  3. 1 cup warm milk

  4. 1 tbsp. sugar

  5. 5-1/2 to 6 cups flour

  6. 2 tsp. salt

  7. 2 eggs, beaten

  8. 4 tbsp. softened butter or margarine

  9. 1 cup light brown sugar

  10. 1 tsp. cinnamon

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve the yeast in the water and milk. Whisk in the sugar. Put 2 cups of the flour into the bowl. Whisk the mixture well, then let it "proof," or sit for 10 minutes. Stir in the salt and beaten eggs, then add the remaining flour, 1 cup at a time. Turn the dough onto a lightly floured countertop. Knead for 10 minutes. (To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough, and repeat until it is smooth and elastic). Place the ball in a bowl rubbed with vegetable oil and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size. Punch the dough down. Knead it again to remove air bubbles. Divide the dough in half. Roll each half into a large rectangle, about 10 x 14 inches. Spread 2 tablespoons of softened butter or margarine over each rectangle. In a small bowl, mix the brown sugar and cinnamon. Sprinkle about half of this mixture over the buttered dough. Starting at one of the longer edges, roll the dough into a jelly roll. Cut the dough into 1 inch sections with a sharp knife. Place each piece in a 12 x 9 x 2 inch baking dish that has been generously buttered and sprinkled with the remaining cinnamon and sugar mixture. The buns should just barely touch. Cover the buns with plastic and let them rise in a draft-free area for 30 minutes. Bake for 25 minutes in an oven preheated to 350 degrees. Remove the pan from the oven and transfer to a wire rack for 5 minutes. Turn the buns onto a plate and serve while they're still warm. Tightly seal the remaining buns in plastic wrap and reheat when ready to eat. Makes 24 sticky buns.

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