Click for Cookbook LOGIN
"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sticky Buns (Butterscotch Rolls) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Sticky Buns (Butterscotch Rolls) is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 c milk
½ c. butter
½ c. sugar
1 tsp salt
2 pkgs. active dry yeast
½ c warm water (110 to 115 degrees)
4 ½ to 5 cups sifted all-purpose flour (or more)
2 eggs

Directions:
Directions:
Scald milk; add butter, sugar and salt. Cool to lukewarm.

Sprinkle yeast on warm water; stir to dissolve (you can check its viability by adding a bit of sugar to the water and it should start foaming in 5-10 minutes).

Add 1 ½ cups flour to milk mixture; beat well by hand or with electric mixer at low speed for a couple of minutes. Beat in the eggs and yeast mixture.

Gradually stir in enough remaining flour a little at a time, to make a soft dough that leaves the sides of the bowl. Turn onto a lightly floured board; knead until smooth, satiny and no longer sticky, 6 to 10 minutes (less if you use a heavy-duty bread mixer).

Place in a lightly greased or oiled bowl; invert to grease top. Cover with a damp towel and let rise in a warm place until doubled, 1 to 2 hours. Punch down and turn onto a board. Divide in half and shape as desired (see below for butterscotch rolls).

The above can be shaped in any form and used for standard dinner rolls. For sticky buns, proceed as follows:

Butterscotch Rolls

Get out 2 9x9x2" square pans. In one pan melt 3/4 butter; stir in 1 1/4 cups brown sugar and 2 tablespoons light corn syrup. Mix well. Heat slowly, stirring constantly, until mixture is syrupy and spreads evenly over the bottom. Divide this syrup mixture evenly between the two pans. Sprinkle the syrup mixture generously with walnuts or pecans.

Using ½ of the risen dough, roll dough into a 16 x 8 inch rectangle. Melt 3/4 cup butter and make a mixture of 1 c brown sugar and 1 Tablespoon cinnamon. Brush with rectangle with half of the butter (3/8 cup). Sprinkle with half of the sugar mixture (½ c). Roll lengthwise as for jelly roll. Seal edges. Cut in 1" slices.

Place rolls side by side over the syrup mixture. Do the same for the 2nd half of the dough, using the 2nd pan and remaining ingredients.


Cover and let rise until doubled, 30 to 45 minutes (or more – depends on warmth of room). Bake in a moderate oven (375 degrees) about 25-30 minutes (longer if needed). Cool three minutes in pan. Then invert on rack (place waxed paper under rack to catch drippings (and return to sticky top)). Makes 2 sets of 16 rolls.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

796W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!