Dog Team Tavern Sticky Buns
(from pizzocalabro’s recipe box)
The best sticky bun recipe I’ve ever tried. The dough can be made into yummy rolls as well.
Source: Dog Team Tavern: http://www.dogteamtavern.com/recipe-stickybuns.htm
Prep time: 90 minutes
Cook time: 30 minutes
Serves 18 people
Categories: bread, breakfast, sweet
Ingredients
- 3/4 pound potatoes, in small cubes
- 1 stick butter, at room temperature
- 2 3/4 cups sugar
- 1 1/2 teaspons salt
- 1 package instant active dry yeast
- 2 eggs, well beaten
- 7 cups all-purpose flour
- 1 1/2 cups light brown sugar, packed
- 1 1/2 cups chopped walnuts (opt)
- 2 sticks butter, very soft
- 1/4 cup ground cinnamon
- 1 long piece unflavored dental floss
Directions
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Boil potatoes until tender in 2 cups water.
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Drain potatoes, reserving 1 ½ cups of the liquid.
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Mash potatoes.
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Stir together 1 cup of the mashed potatoes, 1/2 cup of the sugar and the salt.
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Allow mixture to cool to lukewarm.
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Add yeast, eggs and the reserved cooking liquid, mixing well.
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Add flour to form a wet, sticky dough.
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Knead on a lightly floured surface until dough is smooth and elastic.
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Place in a lightly oiled bowl.
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Let rise in a warm place until doubled in bulk.
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Punch down and refrigerate until chilled, about 1 hour.
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Butter 2 13×9 pans.
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Spread brown sugar thickly on the bottom of the pans.
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Pour enough water on the brown sugar to form a thick, wet paste.
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(Place walnuts on brown sugar paste.)
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Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface.
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Stir together the remaining 2 1/4 cups sugar and cinnamon.
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Combine the sugar mixture and the very soft butter.
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Spread butter mixture thinly over dough, leaving a strip along one long edge free.
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Roll up dough, starting at the long edge opposite the clean edge.
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Seal the roll by pinching and pressing the clean edge into the dough.
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Cut the roll in half with the dental floss by slipping the floss under the roll, crossing the ends of the floss over and pulling it through the dough.
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Cut each of the halves in half, and continue this way until you have slices that are 1/2 inch to 1-1/2 inches thick (depending on your preference).
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Arrange slices cut-side-up in the pans so they are almost touching.
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Cover and let rise in a warm place until doubled in bulk, about half an hour.
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Preheat oven to 350ºF (175ºC).
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Bake sticky buns until golden brown, 20 to 30 minutes.
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Immediately unmold sticky buns onto two cookies sheets.