Butterscotch Tea Rolls AKA STICKY BUNS Recipe
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Category: |
Category: |
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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
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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 400º 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. |
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Number Of
Servings: |
Number Of
Servings:about 48 medium buns |
Personal
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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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