"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for STICKY BUNS, by , is from Family Food Friends 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!

Stephanie Sutcliffe Thomas


6 c. unsifted flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. active yeast
1 c. milk
2/3 c. water
1/4 c. butter
2 eggs room temp.
1 to 3/4 c. melted butter
1/2-3/4 c. brown sugar
1/3-1/2 tsp. cinnamon
1/4-1/2 c. sugar
1/4-1/2 c. peanut oil

Grease 4 round cake pans. Sift together 5 cups flour, sugar, salt and yeast into large bowl. Heat the milk, water and 1/4 cup butter, to lukewarm. Combine milk mixture into flour mixture. Add eggs, and work into dough with your hands. Slowly add last cup of flour. Turn onto a board and knead for 10 minutes. Allow dough to rise in a greased bowl for 20-30 minutes.
Punch down on a lightly-floured board and roll into a rectangle. Melt the remaining butter. Using a little more than half of the butter, cover the bottoms of the round cake pans. Pour the rest of the butter over the dough, spreading to cover entire dough. Sprinkle brown sugar over butter in pans and over dough. Sprinkle chopped nuts over brown sugar. Roll it up and slice into 24 buns. Place 6 buns in each pan and brush with peanut oil.
Cover and refrigerate for 2-24 hours. Preheat oven to 375. Allow buns to stand at room temperature for 20-30 minutes, then bake 25 minutes or until done.




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