Grandma’s Christmas Sticky BunsAmy Sawyer
IngredientsFor the dough:
- 1/4 lb margarine
- 1 cup milk
- 1t salt
- 1 egg, beaten
- 1 pkg dry yeast dissolved in
- 1/2 cup lukewarm water
- 4 to 5 cups flour
- 1/2 lb margarine
- 1 lb brown sugar
- 1/2 cup light corn syrup
- 1/2 to 1t sugar
- 1/2 to 1t cinnamon
- raisins (optional)
Make dough: Combine margarine, milk, sugar and salt in sauce pan and heat until melted & combined. Let cool.
Combine in bowl with yeast water and egg. Add 4 cups flour and combine, add more flour if dough is too sticky. Let rise in greased bowl covered with damp dish towel until it is twice its original size. (Can take 3 to 7 hours).
Meanwhile, make sauce: Heat margarine, brown sugar and corn syrup until blended.
Once dough has risen, remove from bowl and punch down. Put on floured surface and roll out into a rectangle, 1/4" thick. Spread sauce evenly over top. Combine cinnamon and sugar and sprinkle over sauce. Sprinkle on raisons or nuts if desired.
Starting at the long end of the rectangle, roll up dough and sauce. With a sharp knife cut into slices about 1-1/2" thick.
Spread a little sauce in the bottom of a lasagne size pan and a small 8 x 8 in pan. Add rolls to pan and let rise until puffy.
Cook in 350 degree oven for 20 to 30 minutes. Remove from pan to cool. Can be frozen: cool to room temperature, wrap in foil and ziplock bag before freezing.
A lot of work but totally worth it. This recipe is not even remotely precise; handed down through the generations. (Of course you can use butter instead of margarine)
Source: Amy Sawyer