Saturday, May 13, 2006
Mom's Sticky Buns
For years, these sticky buns have been my top choice for my birthday breakfast. As long as Mom didn't make them with raisins... I only make them occasionally these days, since they do take a bit of work--but it's worth it. Comments from devoted eaters have included: "We should have these in the house all the time." and "These are the best cinnamon buns ever--and believe me, I know cinnamon buns."
Ingredients:
3/4 c. whole milk
1/4 c. warm water
1 pkg. active dry yeast
3/4 c. sugar, divided
1 t. salt
1 egg
1/4 c. + 2 T. margarine, softened and divided
3-1/2 to 3-3/4 c. flour
2 t. cinnamon
For Glaze:
2/3 c. margarine
1 c. brown sugar
2 T. corn syrup
2 c. pecan halves (or more, if desired)
Step-by-step:
1. In a small saucepan, scald the milk. Set aside and cool to lukewarm.
2. Meanwhile, in a large bowl, dissolve the yeast in the warm water, with about a teaspoon of the sugar. Allow yeast to bloom, about 5 minutes.
3. When yeast looks bubbly, add the lukewarm milk, 1/4 cup of the sugar, salt, egg, 1/4 cup of margarine, and 2 cups of the flour. Blend until smooth. Add enough of the remaining flour to make the dough easy to handle.
4. Turn dough out onto a floured surface and knead until smooth and elastic, 5-10 minutes.
5. Put the dough in a greased bowl an cover it with a cloth. Let rise until doubled in volume, about 1-1/2 hours.
6. Punch the dough down and let rise again until doubled, about 30 minutes.
7. During this last 30 minutes, prepare the glaze by melting the 2/3 cup of margarine in a saucepan on low. Add brown sugar and corn syrup, stirring until sugar is dissolved. Divide the mixture between two greased round cake pans. Sprinkle one cup of pecans in each pan. Set aside.
8. Roll out the dough on a floured surface into an oblong strip, 15 by 9 inches, and 1/2 inch high. Spread with 2 T. soft margarine, leaving a 1-inch border of unbuttered dough on the long side. Mix the remaining 1/2 cup of sugar with the cinnamon and sprinkle mixture evenly on top of buttered dough.
9. Roll up tightly, beginning at the long, buttered edge and working toward the unbuttered edge. Seal long side by pinching tightly. Cut roll into 1-inch slices.
10. Place cut sides of rolls on top of the pecans in the prepared pans. Cover with a towl and let rise again, about 40 minutes.
11. Bake at 375 degrees for 20-25 minutes, until golden brown.
12. Remove from oven and carefully turn upside down onto plates Be careful--sugar syrup will be very hot.
13. Cool to warm and wrap in foil until ready to eat. Reheat in oven as necessary before eating.
Labels: breakfasts
