Grandmas Sticky Rolls

Title: Grandmas Sticky Rolls

Categories: Breads

Yield: 12 servings

3 c Bread flour

2 ts Active dry yeast

1/4 c Sugar

1 1/2 ts Quick rising yeast.

6 tb Butter

1 1/2 ts Cardomon;

1 ts Salt -or a dash or 2 of nutmeg

3 tb Powdered buttermilk For a change of taste

7/8 c Water Make on dough cycle. There are several ways to make these one is to cut 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches

long tie in a knot and pinch ends together and place pinched end side down

in a lightly greased pan. Let rise till doubled about 45 minutes. The other

way is to cut up 36 equal pieces and roll into balls then place three balls

into a muffin tin. Let rise as previously stated. Bake in a preheated 350

13 to 15 minutes till tops are a golden brown. For the

sticky part after removal of rolls from oven brush on a mixture of melted

1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is

slightly dissolved let mixture cool some and brush on rolls. These rolls

are just as good without. They also reheat real well. If you would like to

250 for 20 to 30 minutes. DO NOT

BROWN. Let them cool completely before storing (DO NOT put on the glaze)

5 to 7 days in fridge and a

350 bake

minutes. This dough also make excellent cinnamon rolls roll out dough into 1/4 to 1/8 inch thick depend on how many and how big you

want to make them. Take 1 TBL of soft butter and spread all around leaving

1/4 inch of edge. Then sprinkle cinnamon all around as much as you want

then take 1/2 cup brown sugar and sprinkle. You can also add the same

amount of chopped nuts and raisins. Roll up into a log and cut off about 1-1/2 to 2 inches and place in a lightly greased pan. Let rise

45 minutes

15 to twenty minutes at

350. when somewhat cooled drizzle on a

glaze of powdered sugar, butter, vanilla extract and water FROM: DIANA

LEWIS (VGWN37A) --