Pecan Sticky Buns Recipe
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Ingredients: |
Ingredients: Dough:
½ C milk
2 eggs, beaten
½ C sugar
½ stick Fleishmann’s margarine
½ C warm water (105 – 115 degrees)
2 pkgs or cakes Fleishmann’s yeast (active, dry or compressed)
4 12 C unsifted flour
1 tsp salt
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Directions: |
Directions:Scald mild; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large bowl. Sprinkle in the yeast and stir to dissolve. Stir in lukewarm milk, beaten eggs and half of the flour and beat until smooth. Stir in remaining flour to make a stiff dough. Knead until smooth about 8 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft until double in bulk, about 1 hour. Punch down and turn out on lightly floured board and shape. Divide dough in half and roll out each half in a 12-inch square.
Melt 2 sticks margarine
1 ½ cups brown sugar
1 C chopped pecans
Spoon the mixture in greased muffin pans. Sprinkle each half of the rolled dough with ½ C brown sugar and ¼ C pecans. Roll up lengthwise for a jellyroll and cut in 1-inch slices and place in prepared pans. Cover and let rise in a warm place about 1 hour. Bake in moderate oven at 350 about 25 minutes. |
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Personal
Notes: |
Personal
Notes: This recipe was submitted by Jeanette (Loran) Zeissel in the St Joseph’s Catholic Church Centennial Cookbook.
Our Mom (Agnes Loran) used to make these in cloverleaf style rolls instead of jellyroll style. She would take them to the Tuesday nights Bingo fundraiser at Rhineland. They were favorites and sold out quickly, so good, fresh and warm from the oven. These sticky buns were a favorite of Joan Atchley, Julia Oechsner, Rita Mooney
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