Sticky Buns Dog Team Tavern Website Recipes

Steps:

• Dissolve yeast in warm water; let stand 5 minutes.
• Mix together shortening, sugar, salt, egg, mashed potato; add dissolved yeast.
• Mix in flour to make a soft dough.
• Turn on to floured board, knead until smooth and elastic, adding more flour if necessary.
• May refrigerate overnight now.
• Roll out dough into a 9*16 rectangle and butter generously with melted butter.
• Sprinkle dough with mixture of cinnamon and sugar; roll toward one long edge.
• Slice into 1 inch thick pieces.
• Butter a 9*13 baking pan.
• Mix maple syrup with water; pour into pan; sprinkle nuts over bottom of pan.
• Place slices of dough, cut side down, on top of syrup mixture.
• Let rise at room temperature until doubled.
• Preheat oven to 350°F.
• Bake about 30 minutes.
• Invert onto platter or foil to cool if you like your sticky buns gooey; Invert onto a rack if you don't like goo. Either way, be careful as syrup is very hot.

Steps:

• 1. Boil potatoes until tender in 2 cups water. 2. Drain potatoes, reserving 1 ½ cups of the liquid. 3. Mash potatoes. 4. Stir together 1 cup of the mashed potatoes, 1/2 cup of the sugar and the salt. 5. Allow mixture to cool to lukewarm. 6. Add yeast, eggs and the reserved cooking liquid, mixing well. 7. Add flour to form a wet, sticky dough. 8.Knead on a lightly floured surface until dough is smooth and elastic. 9. Place in a lightly oiled bowl. 10. Let rise in a warm place until doubled in bulk. 11. Punch down and refrigerate until chilled, about 1 hour. 12. Butter 2 13×9 pans. 13. Spread brown sugar thickly on the bottom of the pans. 14. Pour enough water on the brown sugar to form a thick, wet paste. 15. (Place walnuts on brown sugar paste.) 16. Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface. 17. Stir together the remaining 2 1/4 cups sugar and cinnamon. 18. Combine the sugar mixture and the very soft butter. 19. Spread butter mixture thinly over dough, leaving a strip along one long edge free. 20. Roll up dough, starting at the long edge opposite the clean edge. 21. Seal the roll by pinching and pressing the clean edge into the dough. 22. Cut the roll in half with the dental floss by slipping the floss under the roll, crossing the ends of the floss over and pulling it through the dough. 23. Cut each of the halves in half, and continue this way until you have slices that are 1/2 inch to 1-1/2 inches thick (depending on your preference). 24. Arrange slices cut-side-up in the pans so they are almost touching. 25. Cover and let rise in a warm place until doubled in bulk, about half an hour. 26. Preheat oven to 350ºF (175ºC). 27. Bake sticky buns until golden brown, 20 to 30 minutes. 28.Immediately un-mold sticky buns onto two cookies sheets.

Steps:

• Add all ingredients to a large jar and shake well.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.