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Lorraine's Sticky Buns Recipe

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This recipe for Lorraine's Sticky Buns, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Jacobson
Added: Monday, February 11, 2008


1/2 pkg. Active Dry Yeast (1 + 1/8 tsp.)
3/4 c. Warm Water
1/2 c. Prepared Instant Mashed Potatoes, lukewarm
1/3 c. sugar
1/3 c. Shortening
3/4 tsp. Salt
1 Egg
3-3 1/2 c. All Purpose Flour

Filling Mixture:
1/2 c. White Sugar
2 T. Cinnamon
2 T. Dark Brown Sugar
6 T. Soft Butter
2 T. Maple Syrup

Topping Mixture: (Goes to bottom of pan)
6 T. Just-Melted Butter
1/2 c. Packed Dark Brown Sugar
3 T. Maple Syrup
1/2 c. Chopped Pecans or Walnuts (Emerald Glazed Nuts are great)

Dissolve yeast in warm water in large bowl. Stir in potatoes, shortening, sugar, salt, egg and 3 c. of flour until smooth. Add additional flour so dough is easy to handle - not too sticky. Turn dough onto floured surface and knead until smooth and elastic - about 5 min. Add more flour as needed - may use a bit more than the extra 1/2 c. Put dough into a large greased bowl and turn over so top is lightly greased. Cover with Saran wrap (or use a plastic bowl with cover). Cover tightly. Then wrap a towel around bowl and put it in fridge vegetable drawer for 8 hours or overnight. Should double in size. Press dough to deflate and roll on floured surface to 24 x 15 inch rectangle. Spread with 6 T. of soft butter and then spread 1-2 T. Maple Syrup over butter and sprinkle with filling mixture. Roll dough long ways to 24 inch log and pinch edge to seal. Cut into 18 slices. Spread topping mixture into pan and place slices on top, cover with saran and a towel and let stand in a warm place for about an hour or until double in size. (15 x 11 lasagna pan will accommodate 15 with the last 3 in a bread pan.) Be sure to use a pan with sides and place buns apart from each other to give room to expand. Bake in a 375 oven uncovered for 25-30 min. or until brown. Turn over immediately and use a rubber spatula to scrape any sticky stuff left in pan to top of buns. (Can turn onto parchment paper and then lift paper onto cooling rack.)

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
These are the lightest sticky buns ever and the dough is so easy to roll. Never shrinks. Easier to make than it appears from the recipe!




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