Pennysylvania Dutch Sticky Buns
Pennysylvania Dutch Sticky Buns
Submitted By: RecipeRodeo.com
Recipe Type: dessert
Prep Time:
Cook Time:
Total Time:
Ingredients
- 2 c. scalded milk
- ½ c. butter
- 1½ tsp. salt
- ½ c. sugar
- 1 pk. active dry yeast
- ¼ c. warm water
- 9 c. flour
- 4 tbsp. melted butter
- ¾ c. sugar
- 1½ tsp. cinnamon
- 12 tbsp. butter
- 1⅓ c. brown sugar
Instructions
- Scald the milk by bringing nearly to a boil and removing immediately from heat.
- To the scalded milk add ½ cup butter, 1½ teaspoons salt and ½ cup granulated white sugar; stir until the butter has melted.
- Dissolve the yeast in ¼ cup warm water; set aside. When milk mixture has cooled to lukewarm, pour in the dissolved yeast and water mixture. Add enough flour (about 9 cups) to make soft dough.
- Knead dough on a lightly floured work surface until dough is no longer sticky.
- Transfer to a greased bowl, turning upside down once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place (80°F) several hours until it triples in bulk.
- Roll into a rectangle 12x24 inches. Brush with 4 tablespoons of melted butter. Mix Sugar and cinnamon and sprinkle on dough.
- Roll up like a jelly roll. Divide the roll into 4 equal portions and each portion should then be cut into 10 slices.
- Brush four 8-inch baking pans with oil or spray with non-stick spray. Into each of the pans, dot 3 tablespoons butter over the bottom and cover with ⅓ cup brown sugar.
- Place 10 rolls, cut side up into each pan. Cover pans again and allow to rise in a warm, draft-free place until almost doubled in size. The second rising usually takes longer than the first.
- Bake for 20 to 25 minutes in a preheated 375°F oven. Remove buns from pans and turn upside down to cool.