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Butterscotch Tea Rolls AKA STICKY BUNS Recipe

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This recipe for Butterscotch Tea Rolls AKA STICKY BUNS, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wilmot Bird
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups milk
1 cube butter
2 TBS. yeast (2 pkgs)
1/2 cup sugar
2 well beaten eggs
7 cups flour
2 1/2 tsp salt

Glaze:
2 cups brown sugan
1/2 cup softened butter
5 TBS white Karo Syrup

Directions:
Directions:
Heat the milk to simmering, add cube of butter-remove from heat to melt butter. Combine yeast with sugar. When milk is lukewarm, stir in the yeast mixture. Add 2 well beaten eggs. Work in 7 cups flour and salt to form a soft dough (you won't be able to work with the dough at this stage). Place in a greased bowl (a big one), cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Mix together ingredients for glaze. Grease muffin pans and place a piece of glaze in each muffin pan, depends on the size of the muffin pan,. ALTERNATE: Auntie Candy spreads the glaze on the rolled out dough because it seems to distribute it well and not ooze out of each muffin cup so much.

Roll out 1/3 of the dough; sprinkle with cinnamon. Roll up dough like a jelly roll- slice in amounts sized to pans allowing for rise of dough. Let rise until double in bulk.

Bake in a 400 oven for 12-15 minutes. Invert at once onto a cooky sheet so glaze runs down the sides of the buns. NOTE: protect your oven from glaze spill over by placing cookie sheets or aluminum foil under the baking pans.

You can also slice dough and arrange pieces in round cake pans.

Number Of Servings:
Number Of Servings:
about 48 medium buns
Personal Notes:
Personal Notes:
This was always my request for birthday breakfast.
Sticky buns...yum,yum,yum! I probably ate my weight in them.
Auntie Candy

 

 

 

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