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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Sticky Buns Recipe

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This recipe for Sticky Buns is from Hayden Family 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Milk
1 1/2 cup Butter, divided
1 cup Sugar (white or brown), divided
1 tsp. Salt
2 tsp. Grated Lemon Peel (if desired)
2 Pkgs cake yeast
7-8 cups flour
4 eggs
chopped pecans/walnuts
raisins or dried cherries
Directions:
Directions:
Scald the milk, then add 1 cup butter, 1/2 Cup Sugar - Less 1 Tsp., Salt, and Grated Lemon Peel (if using). Meanwhile, soften the yeast in ½ Cup warm water with 1 tsp. Sugar. Let milk mixture cool to lukewarm, then blend in 2 Cups flour, beating until smooth. Stir in softened yeast, mixing well. Add about one-half of the remaining flour to the dough and beat until smooth. Add eggs, one at a time, beating well after each addition. Then beat in enough of the remaining flour to make a soft dough. Turn dough onto floured surface and allow to rest 5-10 mins. Knead dough. Form dough into a large smooth ball. Place in a lightly greased, deep bowl. Cover with waxed paper and towel. Let stand in a warm place (about 80º) until dough is doubled (about 1½ hours). Punch down dough and turn out onto a lightly floured surface. Allow to rest 10 minutes before shaping. Divide the dough in half. Roll out each dough and spread with remaining butter, remaining sugar, nuts, and raisins. Roll up the dough int two logs and slice into slices. Put the slices in a cake pan, square pan, or cupcake pans. Dot with butter and add a sprinkle of sugar and nuts. Allow dough to rise in pan for 1 hour, then bake at 350 for 25-30 minutes.

Number Of Servings:
Number Of Servings:
Depends on who’s eating

 

 

 

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