The Rosie Show Sticky Buns |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 20 |
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I got this recipe from the Rosie O'Donnell Show when it was on the air. I've had the recipe for a few years but am just now getting around to making them and I'm glad I did! They are fantastic. I wasn't sure how the dough would turn out because when I was kneading it the butter did not seem to incorporate very well. I think I may melt the butter next time I make these. Anyway, the dough turned out fine after all. These are very tasty and sticky! Ingredients:
1 (1/4 ounce) envelope dry active yeast (or almost 1 tbsp) |
1/4 cup honey |
1/2 cup warm water |
1 egg, well beaten |
1/2 teaspoon salt |
2 1/2 cups flour |
1/4 cup butter |
1 teaspoon butter (to grease bowl) |
1 tablespoon butter, melted (to grease pan) |
1/2 cup packed brown sugar |
1/2 cup light corn syrup |
6 tablespoons butter |
3 tablespoons honey |
3/4 cup chopped pecans |
2 tablespoons butter, melted |
1/4 cup granulated sugar |
2 teaspoons cinnamon |
Directions:
1. Dough:.
2. In bowl, dissolve yeast and 1 tsp honey in warm water.
3. Let stand until foamy, about 10 minutes.
4. By hand, beat in remaining honey, the egg, salt, 2 cups flour, 1/4 cup butter until smooth, 2 minutes.
5. Stir in remaining flour until soft dough forms.
6. Knead on floured surface 2 minutes until smooth.
7. Form ball.
8. Butter bowl with 1 tsp butter; put dough in bowl.
9. Cover with plastic.
10. Let rise 1 1/2 to 2 hours, until doubled.
11. Brush 13x9x2-inch baking pan with melted butter.
12. Topping:.
13. In saucepan, heat sugar, syrup and butter, stirring until smooth.
14. Remove from heat; add honey & nuts.
15. Pour in prepared pan to coat the bottom.
16. Filling:.
17. Punch down dough; on floured surface roll dough to 20x12-inch rectangle.
18. Brush with butter; sprinkle with sugar mixture.
19. Roll up from long side.
20. Cut into 20 (1-inch) slices.
21. Arrange slices in pan, evenly spaced.
22. Cover.
23. Let rise until doubled, about 1 hour.
24. Preheat oven to 350°F.
25. Bake 30 minutes, until golden brown.
26. Cool in pan 1 minute.
27. Invert platter over pan; turn out buns onto platter.
28. When lukewarm pull apart into individual buns.
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