Ingredients: |
Ingredients: Put in large plastic bowl:
l c lukewarm water
l tsp granulated sugar
2 T dry yeast (or 2 pkgs.)
Swish bowl around until yeast is dissolved. Let stand until bubbles appear.
Add to above, using hand electric mixer:
½ c granulated sugar
2 tsp salt
3 large eggs
l T vanilla
½ c vegetable oil
5 c bread flour
For bottom of EACH pan:
½ c brown sugar
3 T butter, cut into small cubes
½ c white corn syrup
2 T water
1⅓ c coarsely chopped pecans
For filling:
4 T butter, softened
⅔ c granulated sugar
5 tsp cinnamon
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Directions: |
Directions:Beat all but flour, with hand mixer. Then add gradually, using mixer, 4 c bread flour [more or less] until the dough begins to leave the sides of the bowl. Turn dough out on a floured board, adding more flour, a little at a time until you can work the dough with your hands. (You may not need all 5 c flour.) Knead until the dough is smooth, elastic and doesn't stick to the board. Grease the bowl with butter – place dough in bowl and grease the top with soft butter. Cover with dish towel and let rise until double about l½ to 2 hours.
Butter two 8-inch deep cake pans. Sprinkle bottom of EACH pan with brown sugar, pieces of butter, corn syrup, and 2 T water. Sprinkle with chopped pecans.
After rising, punch dough down and divide into 2 pieces. Grease the board with butter (no flour) and roll or pat each dough into an oblong shape (9x18 inches). Spread each rolled dough with 2 T butter. Combine granulated sugar and cinnamon and sprinkle ½ of mixture on each sheet of dough. Roll dough up tightly, beginning at the wide side. Cut the dough into 9 slices and put in pans. Let rise again until size doubles, about 40 minutes. Bake at 350º for 25 to 30 minutes, until brown. |
This recipe for Grandma Lela's Sticky Buns is from