• 2/21 Sticky Buns Day - 5

    From Dave Drum@1:18/200 to All on Saturday, February 19, 2022 16:33:58
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cinnamon Sticky Buns
    Categories: Breads, Snacks, Citrus, Nuts
    Yield: 15 servings

    MMMMM--------------------------DOUGH---------------------------------
    1/4 c Warm water (110┬║F/43┬║CF)
    1/4 oz Evv active dry yeast
    1/3 c Sugar; divided
    3/4 c Milk
    4 tb Unsalted butter; room temp,
    - more for greasing
    3 lg Egg yolks
    1 tb Fine grated orange zest
    1 1/4 ts Salt
    4 c A-P flour; divided, more for
    - dusting

    MMMMM-------------------------FILLING--------------------------------
    1/2 c Firm packed lt brown sugar
    1 tb Ground cinnamon
    4 tb Unsalted butter

    MMMMM-------------------------TOPPING--------------------------------
    3/4 c Firm packed lt brown sugar
    4 tb Unsalted butter
    3 tb Honey
    1 tb Light corn syrup
    1 1/2 c (6 oz) coarse chopped pecans

    MAKE THE DOUGH: In the bowl of an electric mixer,
    combine warm water, yeast and 1 teaspoon sugar. Stir to
    dissolve and let sit until foamy, about 5 minutes.

    Add milk, butter, remaining sugar, egg yolks, orange
    zest, salt and 3 cups flour. Mix on low speed until
    blended.

    Switch to a dough hook and then, again on low speed,
    slowly incorporate the remaining 1 cup of flour.

    Increase speed to medium, kneading dough until smooth
    and slightly sticky (adding a little more flour if too
    wet), 3 to 5 minutes.

    Shape the dough into a ball and place in a large,
    buttered bowl. Turn dough over in bowl to coat with the
    butter. Cover the bowl with plastic wrap. Let rise in a
    warm place until doubled in volume, about 1 hour (or 2
    hours if not in an entirely warm place).

    After the dough has risen, punch down. Turn out onto a
    lightly floured surface and let sit 20 minutes.

    MAKE THE FILLING: Combine brown sugar and cinnamon in a
    small bowl. In a separate bowl, melt butter and keep
    separate.

    ROLL OUT THE DOUGH, SPRINKLE WITH CINNAMON SUGAR: On a
    floured surface, roll dough out into a 12" x 18"
    rectangle. Brush with melted butter and sprinkle with
    the cinnamon-sugar mixture.

    ROLL INTO A CYLINDER, MAKE CROSSWISE CUTS: Starting with
    the long side, roll dough into a cylinder. Place seam
    side down and cut crosswise into 15 slices.

    MAKE THE TOPPING: In a 1 quart saucepan, combine brown
    sugar, butter, honey and corn syrup over low heat; stir
    until sugar and butter are melted. Pour mixture into a
    greased 9" x 13" pan and sprinkle pecans on top.

    PLACE DOUGH ROUNDS, FLAT SIDE DOWN, ON TOP OF PREPARED
    TOPPING: Crowd them so they touch. Cover with plastic
    wrap, leaving room for the buns to rise, and refrigerate
    overnight.

    BAKE: Remove the rolls from the refrigerator and let
    stand at room temperature while the oven preheats, about
    30 to 60 minutes. Set oven @ 375┬║F/190┬║C. Bake buns
    until golden, 30 to 35 minutes.

    REMOVE FROM OVEN AND INVERT: Remove pan from oven and
    immediately (and carefully as not to spill hot topping
    on your toes!) invert onto a serving tray or baking
    dish. Let buns cool slightly and serve warm.

    By Elise Bauer

    RECIPE FROM: https://www.simplyrecipes.com

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