Pennysylvania Dutch Sticky Buns
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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
  1. Scald the milk by bringing nearly to a boil and removing immediately from heat.
  2. To the scalded milk add ½ cup butter, 1½ teaspoons salt and ½ cup granulated white sugar; stir until the butter has melted.
  3. 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.
  4. Knead dough on a lightly floured work surface until dough is no longer sticky.
  5. 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.
  6. Roll into a rectangle 12x24 inches. Brush with 4 tablespoons of melted butter. Mix Sugar and cinnamon and sprinkle on dough.
  7. Roll up like a jelly roll. Divide the roll into 4 equal portions and each portion should then be cut into 10 slices.
  8. 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.
  9. 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.
  10. Bake for 20 to 25 minutes in a preheated 375°F oven. Remove buns from pans and turn upside down to cool.
Recipe by RecipeRodeo.com at https://reciperodeo.com/1133