"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Stickt buns Recipe

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This recipe for Stickt buns, by , is from Hurt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Hurt
Added: Sunday, November 30, 2008


1 batch basic bread dough
brown sugar
Your choice of raisins, pecans, coconut, mini-marshmallows, etc.

Choose a rich, mildy sweet bread dough or regular bread dough.

Depending on how much bread dough you are using, melt together brown sugar and butter in a ratio of 2 pounds sugar to 1 pound butter. Stir until brown sugar melts.

Editor's Note: This will make a large batch.

Roll out a portion of bread dough 1/4 inch thick to cover a space a little larger than 9 x 13 inches.

Sprinkle some sugar mixture on evenly and smooth out with the back of a spoon. Sprinkle with raisins, coconut, marshmallows, chopped nuts, etc. (all optional).

Roll up tightly jelly-roll style to form a 13 inch long roll.

Slice off buns in 1 inch lengths.

Pour sugar mixture into the bottom of pan and add nuts if desired. Place buns in pan close to each other, side by side. Allow to rise in a warm place until nearly doubled in size. Bake in a preheated 350F degree oven for about 30 minutes or until brown.

When done, dump buns on cookie sheets, so that sticky part is on top.




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