Breads, Breakfast

Philadelphia Sticky Buns

  • 1/3 cup Milk
  • 1/4 cup Sugar, granulated
  • 1/2 teaspoon Salt
  • 1/4 cup Margarine or butter
  • 1/4 cup Water, hot
  • 2 1/2 teaspoons Yeast
  • 1 Eggs
  • 2 1/2 cups Flour, all-purpose, unbleached
  • ~ Margarine or butter softened
  • ~ Brown sugar
  • 1/2 cup Walnuts, chopped
  • 1/2 cup Raisins
  • 1/2 teaspoon Cinnamon

    • In small pan heat milk until bubbles form around edge of pan. Add granulated sugar, salt and 1/4 cup butter. Stir to melt butter. Cool to lukewarm.

    In large bowl mix yeast and water. Add the egg and 2 cups of flour, and mix until smooth. Add the remaining 1/2 cup flour, and continue to mix until smooth.

    Turn out doughonto lightly floured pastry cloth. Knead until dough is smooth and blisters appear. Place in greased bowl, greased sideup, cover with towel and let rise untildouble.

    Meanwhile, make the filling. Insmall bowl with wooden spoon, cream 1/4cup butter with 1/4 cup brown sugar. Spread on bottom and sides of 9"x9"x2" baking pan. Sprinkle with chopped walnuts.

    Roll dough into a 16x12 rectangle. Spread with 1/4 cup soft butter; sprinkle with 1/2 cup brown sugar, the raisins and cinnamon. Roll up from long side, jelly roll fashion; pinch edge to seal. Cut crosswise into twelve pieces; place cut side down in pan. Let rise, covered in warmplace until doubled (rises to the top of the pan). Meanwhile preheat oven to 375 degrees. Bake 25 to 30 minutes or until golden brown. Invert on board and let stand for 1 minute. Serve warm.

    Makes 12.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!