Stickybunsbreadmachine Recipes

Steps:

• Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
• Make a little well in the flour and add the yeast to flour.
• For rolls, select Dough Setting and press start.
• Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
• Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
• Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
• for up to 1 week.
• ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
• Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
• Scald 1 cup milk.
• In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
• Stir in eggs and yeast.
• Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
• Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
• Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
• After first rise, punch down dough and knead for an additional 2-5 minutes.
• Form into desired shape and let rise again for 45 minutes to 1 hours.
• When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.

Steps:

• Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
• While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
• Grease the bottom and sides of a 13"x9" baking pan.
• When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
• When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
• Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
• Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
• Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
• Cover the buns tightly with plastic wrap and refrigerate overnight.
• In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
• After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
• Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
• Let the buns cool 20-30 minutes before serving.

Steps:

• Place all of the STICY BUN ingredients -except pecan halves and 2 Tbs butter - in bread machine pan according to your manufacturer.
• Select the Dough cycle. Do not use delay cycle or timer. When done, remove from pan with lightly floured hands and let rest on a lightly floured surface, covered.
• Meanwhile, pour melted butter into ungreased 13x9-inch baking dish. Stir in 1 cup brown sugar and corn syrup. Spread evenly in pan. Sprinkle with pecan halves.
• Roll or pat out dough into a 15x10-inch rectangle on a lightly floured surface. Spread 2 Tbs. butter over dough.
• In a small bowl, mix all of the CHOCOLATE CHIP FILLING ingredients and sprinkle over the butter.
• Roll up dough tightly, beginning at the long side; pinch edge of dough into roll to seal. Stretch and shape roll to make it as even as possible.
• Cut roll into 15 1 inch slices. Place slightly apaprt in pan. Cover and let rise in warm place about 30 min or until doubled. (Dough is ready when an indentation remains when touched.).
• Heat oven to 350ºF. Bake 30-35 min or until dark brown.
• Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 min; remove pan.
• Let cool and enjoy!

Steps:

• Combine water, milk and butter in glass measuring cup - heat in microwave until warm.
• Place warm liquid in bottom of bread machine pan.
• Add sugar, egg and flour.
• Place yeast on top of flour.
• Run dough program on bread machine.
• While dough mixes, mix sugar mixture.
• When complete, remove dough to floured surface. Cut in half.
• Roll half of dough to 16 x 8 inch rectangle.
• Spread half of sugar mixture over dough; roll in jelly roll fashion.
• Pour half of syrup mixture into 9x9 inch pan.
• Cut jelly roll into 9 one inch slices; place each into syrup.
• Let rise to double size; repeat with second pan.
• Bake at 375 degrees for 20 to 25 minutes.

Steps:

• Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
• Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
• Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Steps:

• Place all ingredients except melted butter in the pan of your bread machine according to manufacturer's directions.
• Select dough cycle.
• Check dough after 5 minutes mixing and add 1 to 2 tablespoons of water (or more) if needed.
• When cycle is complete, remove dough to a lightly floured board and punch down.
• Divide dough in half and roll each half to 3/4" thickness.
• Cut with a 2 1/2" round biscuit cutter and place on greased baking sheet.
• Brush tops with melted butter, cover and let rise in a warm place until doubled (about 1 hour).
• Bake at 350° for 10 to 15 minutes or until lightly browned.

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.

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.