Sticky Buns

2
INGREDIENTS: DOUGH: 1 1/4 Cups Fat Free Milk 1 tsp Vanilla Extract 3 Tbs unsalted butter cut into pieces 3 Cups Unbleached Bread Flour 3 Tbs Granulated Sugar 1 1/4 tsp Salt 2 tsp SAF Yeast or 2 1/2 tsp Bread Machine Yeast FILLING: 3/4 Cup Light or Dark Brown Sugar 1 Tbs Ground Cinnamon 6 Tbs Unsalted Butter, softened TOPPING: 1/3 Cup unsalted butter 1 Cup Light or Dark Brown Sugar 1/4 Cup Light Corn Syrup 1 Cup Chopped Pecans DIRECTIONS: 1. Prepare ingredients on counter. 2. Add in order liquid to dry or vice/versa according to machine directions. My machine calls for liquid first, then dry. 3. Set machine to dough setting and start machine. 4. Ten minutes before machine is finished, prepare your topping. 5. TOPPING: In saucepan combine Butter, Brown Sugar, & Corn Syrup. Cook on low heat stirring constantly until sugar & butter is melted. Pour into sprayed 13x9 casserole dish. Sprinkle Pecans onto mixture in dish. 6. When machine is done, shake dough ball out onto lightly floured surface. 7. Roll to about 10”x 17”. 8. FILLING: Spread butter onto dough, then sprinkle filling cinnamon/brown sugar mixture on top. 9. Use a pizza cutter to cut into 12 strips. 10. Roll each strip & place on top of caramel mixture in 13 x 9 casserole dish. 11. Cover with plastic cling wrap and set for 45 minutes. 12. Bake for 30 minutes in preheated 350 degree oven. 13. Place sheets of wax paper on counter where you plan to cool the buns. 14. Set dish on cooling rack for 5 minutes. Then place cooling rack upside down on dish & carefully invert. Make sure the racks are on the wax paper. Caramel will drip when inverted so be careful not to burn yourself during this process. 15. Let cool for 20 minutes before cutting. STICKY BUNS (Bread Machine) DESSERTS-BREADS

description

A must have in our home served warm with a cold glass of milk!

Transcript of Sticky Buns

Page 1: Sticky Buns

INGREDIENTS:

DOUGH: 1 1/4 Cups Fat Free Milk 1 tsp Vanilla Extract 3 Tbs unsalted butter cut into pieces 3 Cups Unbleached Bread Flour 3 Tbs Granulated Sugar 1 1/4 tsp Salt 2 tsp SAF Yeast or 2 1/2 tsp Bread Machine Yeast

FILLING: 3/4 Cup Light or Dark Brown Sugar 1 Tbs Ground Cinnamon 6 Tbs Unsalted Butter, softened

TOPPING: 1/3 Cup unsalted butter 1 Cup Light or Dark Brown Sugar 1/4 Cup Light Corn Syrup 1 Cup Chopped Pecans

DIRECTIONS: 1. Prepare ingredients on counter. 2. Add in order liquid to dry or vice/versa according to machine directions. My machine calls for liquid first, then dry. 3. Set machine to dough setting and start machine. 4. Ten minutes before machine is finished, prepare your topping. 5. TOPPING: In saucepan combine Butter, Brown Sugar, & Corn Syrup. Cook on low heat stirring constantly until sugar & butter is melted. Pour into sprayed 13x9 casserole dish. Sprinkle Pecans onto mixture in dish. 6. When machine is done, shake dough ball out onto lightly floured surface. 7. Roll to about 10”x 17”. 8. FILLING: Spread butter onto dough, then sprinkle filling cinnamon/brown sugar mixture on top. 9. Use a pizza cutter to cut into 12 strips. 10. Roll each strip & place on top of caramel mixture in 13 x 9 casserole dish. 11. Cover with plastic cling wrap and set for 45 minutes. 12. Bake for 30 minutes in preheated 350 degree oven. 13. Place sheets of wax paper on counter where you plan to cool the buns. 14. Set dish on cooling rack for 5 minutes. Then place cooling rack upside down on dish & carefully invert. Make sure the racks are on the wax paper. Caramel will drip when inverted so be careful not to burn yourself during this process. 15. Let cool for 20 minutes before cutting.

STICKY BUNS (Bread Machine) DESSERTS-BREADS

Page 2: Sticky Buns

NOTES: ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

MENU SUGGESTIONS: Breakfast

SOURCE: Beth Hensperger-The Bread Lover’s Bread Machine Cookbook An entire family favorite!

OVEN: 350 degrees, 30 mins YIELDS: 12 BunsTIME: Approx 4 hours total

STICKY BUNS PAGE 2

CALORIES 446CALS FROM FAT 153TOTAL FAT 18gSATURATED FAT 2gTRANS FAT 2gCHOLESTEROL 0.5mgSODIUM 420mgPOTASSIUM 1962mgTOTAL CARBS 67gDIETARY FIBER 2gSUGAR 39gPROTEIN 5gVITAMIN A 7%VITAMIN C 0%CALCIUM 9%IRON 7%

SERVING SIZE 1 Bun