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This recipe for STICKY BUNS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 21, 2008


3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/2 c. butter
1/2 c. warm water
2 pkg. yeast
1 egg
4 c. unsifted flour

1 c. butter
2 1/2 c. brown sugar (will be divided)
1 1/2 c. pecans, chopped (will be divided)

Preheat oven to 350.

To Make Sweet Dough: Scald milk, then stir in sugar, salt, butter. Cool to lukewarm. Measure warm water into large warm bowl, sprinkle yeast on top and stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with saran wrap and refrigerate at least two hours.

To Make Sticky Sauce: Melt butter. Stir in 1-1/2 c. brown sugar and 1 c. chopped pecans. Spoon into bottom of 9 x 13 heavily butter greased pan. Combine 1 c. brown sugar and 1/2 c. chopped pecans. Set aside.

Take sweet dough from refrigerator and divide in half. Roll out each half into a 12 inch square. Sprinkle each half with the brown sugar/pecan mixture. Roll up lengthwise like a jelly roll. Cut into 1 inch slices and place in pan on top of sticky sauce. Cover with towel and let rise in warm place, free from draft, until double in size (about one hour).

Bake at 350 for 25 - 25 minutes. To remove from pan, lay a cookie sheet across the top of the pan and invert.




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