↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
3/4 POUND POTATOES, PEELED AND CUBED
1/4 POUND (1 STICK) MARGARINE, AT ROOM TEMPERATURE
2&3/4 CUPS SUGAR
1&1/2 TEASPOONS SALT
1 PACKAGE ACTIVE DRY YEAST
2 EGGS, WELL BEATEN
7 CUPS ALL-PURPOSE FLOUR
1&1/2 CUPS PACKED LIGHT BROWN SUGAR
1&1/2 CUPS CHOPPED WALNUTS
1/2 POUND (2 STICKS) LIGHTLY SALTED BUTTER, MELTED
1/4 CUP GROUND CINNAMON
Boil potatoes in salted water to cover until tender, about 10 minutes. Drain the potatoes, reserving 1&1/2 cups of the cooking liquid, and mash. Measure 1 Cup of the mashed potatoes and reserve the rest for another use.
Stir together the mashed potatoes, margarine, 1/2 cup of the sugar and salt. Cool to lukewarm and add yeast, eggs and the reserved 1&1/2 cups cooking liquid. Mix well. Add flour and stir. Knead on a lightly floured surface until the dough is smooth and elastic. Set in a lightly oiled bowl, cover with a damp cloth and let rise in a warm place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.
Butter three 9-inch round or square baking dishes. Distribute brown sugar evenly among the pans. Sprinkle with enough water to make the sugar very wet. Distribute walnuts evenly over the brown sugar.
Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface. Brush with melted butter. Stir together the remaining 2&1/4 cups sugar and cinnamon. Sprinkle over the buttered dough. Roll up the dough as you would a jelly roll. Cut into 1/2-inch-thick slices. Arrange the slices cut-side up in the prepared pans so that they are almost touching. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees F.
Bake the sticky buns until golden brown, 20 to 30 minutes.
Immediately invert the buns onto a plate.
MAKES 6 TO 8 STICKY BUNS PER PAN
view more member recipes
Sticky Sweet Buns
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
3/4 POUND POTATOES, PEELED AND CUBED
1/4 POUND (1 STICK) MARGARINE, AT ROOM TEMPERATURE
2&3/4 CUPS SUGAR
1&1/2 TEASPOONS SALT
1 PACKAGE ACTIVE DRY YEAST
2 EGGS, WELL BEATEN
7 CUPS ALL-PURPOSE FLOUR
1&1/2 CUPS PACKED LIGHT BROWN SUGAR
1&1/2 CUPS CHOPPED WALNUTS
1/2 POUND (2 STICKS) LIGHTLY SALTED BUTTER, MELTED
1/4 CUP GROUND CINNAMON
Boil potatoes in salted water to cover until tender, about 10 minutes. Drain the potatoes, reserving 1&1/2 cups of the cooking liquid, and mash. Measure 1 Cup of the mashed potatoes and reserve the rest for another use.
Stir together the mashed potatoes, margarine, 1/2 cup of the sugar and salt. Cool to lukewarm and add yeast, eggs and the reserved 1&1/2 cups cooking liquid. Mix well. Add flour and stir. Knead on a lightly floured surface until the dough is smooth and elastic. Set in a lightly oiled bowl, cover with a damp cloth and let rise in a warm place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.
Butter three 9-inch round or square baking dishes. Distribute brown sugar evenly among the pans. Sprinkle with enough water to make the sugar very wet. Distribute walnuts evenly over the brown sugar.
Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface. Brush with melted butter. Stir together the remaining 2&1/4 cups sugar and cinnamon. Sprinkle over the buttered dough. Roll up the dough as you would a jelly roll. Cut into 1/2-inch-thick slices. Arrange the slices cut-side up in the prepared pans so that they are almost touching. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees F.
Bake the sticky buns until golden brown, 20 to 30 minutes.
Immediately invert the buns onto a plate.
MAKES 6 TO 8 STICKY BUNS PER PAN
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sticky Buns
by marmar3854
Sticky Buns *20 Rhodes Frozen dinner Rolls *1/2 Cup brown sugar *1/4 Cup of chopped pecans (if desired) *1 small pkg. non-instant vanilla pudding (I like to use butterscotch pudding) *1 cube
by marmar3854
Sticky Buns *20 Rhodes Frozen dinner Rolls *1/2 Cup brown sugar *1/4 Cup of chopped pecans (if desired) *1 small pkg. non-instant vanilla pudding (I like to use butterscotch pudding) *1 cube
Ham-and-swiss Sticky Buns
by sgre52160
Yield: Makes 16 rolls .9 ounces deli ham, finely chopped 2 cups (8 oz.) shredded Swiss cheese 2 tablespoons spicy brown mustard 1/2 cup firmly packed light brown sugar 2 (16.3-oz.) cans r
by sgre52160
Yield: Makes 16 rolls .9 ounces deli ham, finely chopped 2 cups (8 oz.) shredded Swiss cheese 2 tablespoons spicy brown mustard 1/2 cup firmly packed light brown sugar 2 (16.3-oz.) cans r
Easy Sticky Buns
by sgre52160
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (17.3-ounces/ 2-sheets) frozen puff p
by sgre52160
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed 1/2 cup pecans, chopped in very large pieces 1 package (17.3-ounces/ 2-sheets) frozen puff p
Butterscotch Sticky Buns
by ICOOK2
dough: 3/4 cup whole milk 1 Tbsp plus 1/2 tsp active dry yeast 1/2 cup sugar 1 stick unsalted butter - 6 Tbsp softened 2 Tbsp melted 2 large eggs 4 cups all-purpose flour plus more for dus
by ICOOK2
dough: 3/4 cup whole milk 1 Tbsp plus 1/2 tsp active dry yeast 1/2 cup sugar 1 stick unsalted butter - 6 Tbsp softened 2 Tbsp melted 2 large eggs 4 cups all-purpose flour plus more for dus
Overnight Sticky Buns
by sgre52160
1/2 cup butter 1 cup packed brown sugar 1 tsp ground cinnamon 1 small pkg vanilla pudding mix (not instant) 1 cup chopped pecans or walnuts 18 frozen dinner rolls Grease a 13x9 inch pan.
by sgre52160
1/2 cup butter 1 cup packed brown sugar 1 tsp ground cinnamon 1 small pkg vanilla pudding mix (not instant) 1 cup chopped pecans or walnuts 18 frozen dinner rolls Grease a 13x9 inch pan.
view more member recipes
