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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 30 |
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My family has a small sugaring operation in our backyard. This recipe makes good use of the maple syrup we make. It's a family tradition to serve these sticky buns on Thanksgiving every year. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°) |
1/4 cup shortening |
1/2 cup sugar |
1 egg |
2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
6 tablespoons butter, softened |
3/4 cup packed brown sugar |
1 tablespoon ground cinnamon |
3/4 cup chopped walnuts |
1-1/2 cups maple syrup |
additional brown sugar |
Directions:
1. In a large bowl, dissolve yeast in water. Add the shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate or up to 24 hours.
2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16-in. x 10-in. rectangle.
3. On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
4. Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 25-30 minutes or until golden brown. Cool in pans for 5 minutes; invert onto serving plates. Yield: 2-1/2 dozen.
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