Molasses Sticky Buns (Kaf) |
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Prep Time: 2 Minutes Cook Time: 30 Minutes |
Ready In: 32 Minutes Servings: 4 |
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A yummy sticky bun with a sour cream sweet roll dough, to compliment the sweetness from the molasses. If you like molasses, or just want to try something a little different and evoke the Cracker Jack scent of our youth, these are a lot of fun. The topping becomes almost taffy–like when the rolls cool down, so these are definitely best served warm. You an always reheat them at medium power in the microwave for 30 seconds if need be. WW points = 12 per bun. Ingredients:
1/4 cup water, lukewarm |
4 1/2 teaspoons active dry yeast |
1 cup sour cream |
2 tablespoons unsalted butter, soft |
1/4 cup granulated sugar |
1 teaspoon salt |
1 large egg |
4 cups all-purpose flour |
1/4 cup molasses |
1/2 cup brown sugar |
6 tablespoons butter |
1 cup pecans, diced (optional) |
3 tablespoons unsalted butter, soft |
1/2 cup brown sugar |
1 teaspoon cinnamon |
3/4 cup raisins or 3/4 cup dried apple |
Directions:
1. For the dough: Combine all of the dough ingredients in a large mixing bowl. If you're using active dry yeast, combine it with the water and let it soften for 5 minutes before adding the remaining ingredients. Mix and combine until you have a soft, smooth dough. Turn the dough out onto a lightly floured surface, and knead for 5 minutes. Scrape out the mixing bowl, grease it, and return the dough to the bowl. Cover and let the dough rise for 1 hour. You can also combine all of the dough ingredients in the pan of your bread machine; let it run through the dough cycle.
2. Prepare the pan and topping: While the dough is rising, grease a 9 x 13–inch pan. Combine the topping ingredients in a small saucepan over low heat, and stir until the butter is melted and the mixture is smooth. Pour the topping into the prepared pan. If using nuts, sprinkle them over the topping mixture.
3. To shape: After the dough's first rise, roll the dough into a 19 x 9–inch rectangle. Spread with the soft butter from the Filling ingredients. Sprinkle the dough with the brown sugar and cinnamon. Roll up like a jellyroll from the long side, and pinch the seam together. Cut the dough into 12 slices with a knife or some unflavored dental floss. Place the slices in rows, cut side down, on top of the topping. Cover the pan with greased plastic wrap and let rise for 45 minutes.
4. To bake: Once the rolls are puffy–looking, preheat the oven to 350°F Bake for 30 Minutes, until an instant–read thermometer inserted in the center of one of the rolls reads 190°F Remove from the oven and flip the buns over onto a serving tray or parchment–lined baking sheet. Let the pan sit on top of the hot buns for a few minute so the topping can drip down, before removing it. Serve the buns warm, if at all possible.
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