d supple, tacky but not sticky. You may have to
uts over the butter. Combine sticky bun sugar and brown sugar
Split buns in half horizontally or cut in 1/2 inch slices.
Brush the cut sides with melted butter and grill over low heat in a skillet until golden brown and warm throughout.
emperature before proceeding with the recipe.
Punch dough down, and
latter. Let pan remain over buns 1 min; remove pan.
f dough.
Note: the sticky bun logs can now be
hould not be wet and sticky; add more flour, if necessary
an over so the sticky buns are now sticky side-up. Enjoy! Chef
Drain and halve cherries; reserve juice for Cherry Glaze.
In a large mixing bowl, stir together 3 cups of the flour, sugar, yeast and salt.
In a small saucepan, heat milk and 1/3 cup butter to 120 degrees F; stir in egg. Stir in flour mixture to form a ball.
Turn out on a prepared pastry cloth and knead, adding only enough of the remaining flour to form a soft dough until smooth and satiny (5 to 10 minutes).
Cover and let rest for 30 minutes.
With a rolling pin, roll dough to an 18x15-inch rectangle. Brush with remaining melted ...
or 30 minutes.
Remove sticky buns and roasting pan from oven
5 minutes. Cut into 8 buns.
In medium-large skillet
uff pastry to make 12 sticky buns.
Bake for 30 minutes
craper to pick up the sticky bits and sprinkle a small
very soft and somewhat sticky dough comes together;add additional
nch cake pan.
Place sticky buns in cake pan in syrup
br>Heat all of the sticky topping ingredients in a sauce
erve warm.
Makes 8 sticky buns.
aking, and drizzle over warm sticky buns.
o 375 degrees.
Bake sticky buns 25 to 30 minutes, or
In each section of a muffin pan, place 1/4 teaspoon butter or margarine, 1 tablespoon molasses or syrup and a sprinkling of nuts.
Place the rolls upside down into each section. Bake according to directions.
Remove from pan immediately. Drizzle sticky buns with molasses mixture left in pan.