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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Hmmm, Philadelphia sticky buns - fills the house with cinnamon aroma. From 1964 Mountain Cookery, by Linda Pipher Ingredients:
1/4 c water |
1 pkg dry active yeast |
3/4 c lukewarm milk |
3 1/2- 3 3/4 cup flour, white |
1/4 c sugar |
1 teasp salt |
1 egg |
1/4 c oil |
3 tablespoons butter, softened |
1/4 c nuts - pecans or walnuts (optional) |
2 tablespoons butter, softened |
1/3 c brown sugar |
1 teaspoon cinnamon |
1/3 c corn syrup, dark |
Directions:
1. In mixing bowl, dissolve yeast in warm water.
2. Stir in milk, half of flour, sugar, salt, egg, oil, butter.
3. Mix with spoon or paddle until smooth.
4. Add remaining flour, mix by hand.
5. Turn onto floured board
6. Knead until smooth and blistered, about 5 minutes.
7. Put in greased bowl; turn, bringing greased side up.
8. Cover with damp cloth.
9. Let rise in warm place until double, about 1 1/2 hours.
10. Punch down, round up. Let rise again until double, about 30 mins.
11. Spread butter on bottom of 9”x 9”x 2” square pan.
12. Sprinkle with brown sugar and nuts.
13. Pat or roll dough into rectangle about 3/4 “ thick.
14. Spread with butter, brown sugar and cinnamon.
15. Roll as for jelly roll.
16. Cut into 12 slices.
17. Place slices in prepared pan.
18. Pour dark corn syrup over rolls.
19. Cover and let rise again until double, about 35-45 mins.
20. Bake 25-30 mins. In preheated 375° oven.
21. Remove from pan immediately by turning upside down.
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