Sticky Buns/Traditional Roll Dough |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 package(s) active dry yeast (1 pkg = 2 1/4 tsp) |
1/2 cup(s) warm water (105-115 degrees) |
1/2 cup(s) lukewarm milk (scalded than cooled) |
1/2 cup(s) sugar |
1 teaspoon(s) salt |
2 eggs |
1/2 cup(s) butter, melted |
4 1/2 - 5 cup(s) all-purpose flour |
Directions:
1. Dissolve yeast in warm water. Stir in milk, sugar, salt, butter, egg, and 2 1/2 c. of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover let rise until double, about 1 to 2 hours. (Dough is ready if impression remains).
3. Punch dough down; shape rolls. Let rise until doubled, about 30 minutes before baking at 375 degrees for 20-25 minutes.
4. *Instead of shaping individual rolls: Stretch dough into a large rectangle. Spread softened butter with a spatula, sprinkle brown sugar, cinnamon, chopped nuts (pecans or walnuts) and raisins.
5. Roll dough lengthwise, stretching as you go to make more of a spiral.
6. Cut into about 1 1/2 inch slices, place into pan that has melted butter and brown sugar on the bottom. Allow to rise 20-30 minutes. Back as directed as above. Remove from oven and immediately invert pan of rolls so the stickiness runs out over the rolls.
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