Friday, May 13, 2011

Diane's Sticky-Buns

My poor Aunt Diane received the nickname Nine when I was too small to speak correctly. And it stuck. It's one of the downfalls of being a beloved aunt with a terrific sense of humor... just ask my sister why my kids call her Biscuit. Anyway, Nine is a multi-talented woman who has a knack for baking, teaching, gifting, crafting, and loving on kids... and they love her right back!

Anyway, long before I was born :) my granny, Marilyn Gardner, took many of her old family recipes and made them into collections which she sold to earn some extra income for my great-grandmother, Carrie Black. Several of Nine's recipes also made it into the collection. Today, I'm going to share one of her recipes that I've used numerous times and always love. I promise you'll love it too!

Diane’s Sticky-Buns

1st Ingredients:
1            Yeast packet (or a scant tablespoon)
1            Cup water (not hot)
1/2         Cup scalded milk             
1/2         Teaspoon salt
5            Tablespoons sugar
3            Cups flour

Mix first two ingredients and set aside. 

Pour scalded milk over salt and 1 Tablespoon of sugar in a large bowl.  
(Scalded milk is frothy... it's the point it reaches just before it boils.)

Cool to lukewarm and add softened yeast.  Sift flour and remaining 4 Tablespoons of sugar into mixture, beating thoroughly until dough is smooth.  (Should fall from the spoon in sheets.)  Place in a large greased bowl, grease top of dough.

Cover with a dry towel and place in a warm place until dough doubles in bulk (30-60 minutes). Punch down.

2nd Ingredients:
1/2         Cup scalded milk
4            Tablespoons sugar
2            Well beaten eggs
1/2         Cup melted butter

Mix second set of ingredients and add to dough.  

Stir in approximately 3 cups of flour--enough to form a ball that does not stick to bowl.  Turn out on a floured surface and allow to rest 5 to 10 minutes.  Then, knead dough until elastic and smooth, with small blister evenly distributed under the surface.  Again, place in grease bowl with towel in warm place to rise.  While dough is rising prepare the next ingredients.

3rd Ingredients (Sprinkle mixture):
8             Tablespoons sugar
3             Teaspoons cinnamon
               Raisins (if you're so inclined)

Combine together.  This will be used to sprinkle on both portions of the rolled dough

4th Ingredients (Brown sugar mixture):
2             Cups firmly packed brown sugar
1 1/2      Cups butter or margarine
1            Cup chopped pecans or Eng. walnuts (if you like that sorta thing)
4            Tablespoons granulated sugar
2            Tablespoons water
2            Teaspoons cinnamon

Stir over low heat and when melted pour into 2 rectangular pans large enough to hold 15 rolls each.  Set aside.  Set oven for 375° and adjust racks.
 (In this case, we used 6 bread pans... and make 18 large rolls with each recipe.)

When dough has risen again, divide into two portions.  On floured surface roll each portion into rectangles of 1/4” thickness.  Grease surface of each lightly with butter.  Then cover each lightly with butter.  Then cover each surface with the “sprinkle mixture.”  
(Here's our sprinkle mixture on the rolled out dough-- I usually leave out the raisins when I'm giving them as gifts because people either love 'em or hate 'em.)

Roll each rectangle into a log, lengthwise, and press edge to dough. 

Cut with sharp knife into 1 1/2” slices.  Each roll should give 15 slices.  Place cut side up on brown sugar mixture in pans.  Cover pans again and place in warm place to rise.  When double in bulk bake at 375° for 25 to 30 minutes. 

Invert pans immediately onto rectangles of aluminum foil or a platter.  
(9 inch cake rounds can be used instead of rectangular pans... just cut each dough roll into 9 rolls instead of 15.)

Let stand only a few seconds before lift pans.  If ever the pans on inverted foods will not come loose try rewarming the pans and usually they will slip right off.  
(Usually I don't add the nuts into the brown sugar mixture because I do one pan with and one with out... instead I pour the brown sugar mixture into the pan. add nuts then placed the sliced rolls into the pan to rise.)

"These freeze nicely when cooled.  If you are in a hurry, boxes of hot roll mix can be substituted, but if you want the “real thing” these can’t be beat.  When you make these it is a good idea to figure your needs and increase the quantity by half because people do eat more of them than usual." -Granny

Some tips: This recipe takes a while... it just does. So do yourself a favor and at least double it. I know, I know, who needs 60 Sticky-Buns?  Certainly not me and my thighs! But I can always think of someone to share with! Having a hard time finding a warm place in your home? I always warm my oven to about 200 and then shut it off... and then stick my dough bowl in the oven to rise. It also seems to speed the rising process a bit.

Alright, now you have it.... just for the weekend. So if you're not busy, now you'll have something to do! Have a Fabulous Friday!


Sarah said...

looks delicious!

mpoffman said...

Of course, Nine's way of helping the dough to rise is to stick it into a warm dryer. Just don't turn it on, or you'll have dough tumbled all over your dryer. ;)

Wendy said...

Oh.My.Goodness. /droooool/
This looks heavenly. And now I'm starving.
Thank you for sharing such an awesome, heirloom recipe with the online world. Her legacy continues!
I'll let you know when I try this!

va said...

The warm spot in my kitchen for dough to rise is on top of the refrigerator. Looks heavenly!! YUM!!!