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Sticky Buns (Butterscotch Rolls) Recipe

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This recipe for Sticky Buns (Butterscotch Rolls), by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Froehlich
Added: Sunday, June 11, 2006


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

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 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 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 ( 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.




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