"Hunger is the best sauce in the world."--Cervantes

Sticky Buns Recipe

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This recipe for Sticky Buns, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Perales
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 Cup Milk (heat and cool to lukewarm)
1/2 Cup warm water
2 pkgs. active dry yeast
2 eggs
5 1/2 to 6 Cups regular flour, sifted
1/2 Cup margarine melted and cooled to lukewarm
2 tsp. Sugar
1/2 Cup Sugar

Brown Sugar
Cinnamon
Walnut pieces (optional)
Raisins (optional)

Directions:
Directions:
In a large mixing bowl, dissolve yeast in lukewarm water. Add lukewarm milk and 2 tsp sugar. Set aside for 5 minutes. Sift flour into a large bowl and make a hollow in center, add 1/2 cup sugar, salt, cooled butter, and eggs. Next add yeast. Combine ingredients using a wooden spoon or dough hook of an electric mixer. If using an electric mixer, begin on the lowest setting to blend and then adjust to high for 5 minutes. Should the dough become sticky, add a little more flour; the dough must remain moderately soft. Knead for 5 minutes on a lightly floured board. Let rest for 5 minutes. Place dough in a greased bowl; turn once to grease lightly. Cover bowl, place in a warm, area for 1 1/2 hours or until doubled in bulk. Punch dough down and turn out onto a lightly floured board and roll out in a large rectangle. Carefully cover with 1/2 Cup melted butter or margarine; next sprinkle generously with brown sugar, then cinnamon. If desired you may also sprinkle with nuts and raisins. Roll up like a jelly roll and cut into 1 inch pieces. Prepare your 9x13 pan by melting 1/2 cup butter or margarine and covering the bottom of the pan. Next sprinkle brown sugar over the bottom of the pan . You may also drizzle maple syrup or honey over brown sugar. Finally place cut rolls in pan. Cover and let rise about 20 minutes in a warm draft-free place. Bake at 375 for 15 to 20 minutes or until rolls are golden brown. Turn rolls out onto wax paper to cool.

Personal Notes:
Personal Notes:
Our mother, Ida McMillan, loved to make these for us. When we were growing up we had them almost every Saturday.

 

 

 

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