Quicky Sticky Buns from the 1960sFrom tuilelaith 9 years ago
- DOUGH shopping list
- 3 1/2 cups flour shopping list
- 2 packages yeast shopping list
- 3/4 cup milk shopping list
- 1/2 cup water shopping list
- 1/4 cup butter shopping list
- 1/4 cup sugar shopping list
- 1 egg shopping list
- 1 teaspoon salt shopping list
- - shopping list
- TOPPING shopping list
- 3/4 cup butter shopping list
- 3/4 cup chopped nuts shopping list
- 1 teaspoon cinnamon shopping list
- 1 tablespoon light corn syrup shopping list
- 1 tablespoon water shopping list
How to make it
- In a large mixer bowl measure 1 1/2 cups of the flour, add the yeast, blend.
- In a saucepan mix milk, water, butter, sugar and salt.
- Heat until warm (120f - 130f) stirring constantly.
- Pour into flour mixture.
- Add eggs.
- Beat 1/2 a minute at low speed, scraping bowl constantly.
- Beat 3 minutes at high speed.
- By hand gradually add remaining flour, scrape down batter from sides of bowl.
- Cover, let rise in warm place until doubled, about 30 minutes.
- While dough is rising, prepare topping.
- Combine ingredients and cook until butter melts.
- Drop topping by tablespoons into greased muffin tins.
- Drop batter on top of topping.
- Cover, let rise about 30 minutes.
- Bake at 375 F for 12 to 15 minutes.
- Cool 1 minute then invert pan.
- This makes 24 rolls and they are so gooie and sticky. We loved them.
The Cooktuilelaith Columbia, MO
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