Recipe by Holly
"Yum! What can be better than a hot sticky bun for breakfast-or a late night snack? Pop one (leftover) into the microwave for a few seconds to make them taste fresh from the oven."
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2 1/2 teaspoons
active dry yeast
warm water (110 degrees F/45 degrees C)
1 1/4 cups
5 1/2 cups
packed brown sugar
One packet of yeast contains 2-1/4 tsp. This recipe calls for 2-1/2 tsp. I just used one packet and it worked out fine. I used my Kitchenaid stand mixer instead of kneading by hand. I was concerned on the first rise because it didn't really rise much but I went ahead and rolled the dough out and it was beautiful! After slicing and placing in the pans they rose really well and were practically popping out of the pan. I almost rated 4 stars because there is NOT enough sticky stuff in the bottom of the pan to properly coat the rolls so you really need to increase by 1-1/2 or 2 times the butter/sugar mix. I'd be concerned it would bubble over if you doubled it though so you might want to put foil under the pans while baking. Next time I will also increase the sugar/cinnamon in the center. I'm still rating 5 stars because the dough is just so wonderful. I think the buttermilk makes them so silky. I will definitely make again with changes.
First, the ingrediants. I have a problem when this recipes lists margarine as an ingredient, but is not included in the directions. I found the dough too sticky and needed to add flour. Also, the dough rose poorly.
It didn't turn out well for me and I won't make this recipe again.
The dough for these sticky buns is wonderful! I will definitely make these again. My only complaint with the recipe is the amount of "sticky stuff" it makes. I made a note on the recipe to double that part next time.
These are absolutely the best sticky buns I have ever tried!!
These were delicious. I had a little trouble getting the dough to rise, but wound up putting it in a 150* oven and it finally rose! This is next year's Christmas breakfast for sure.
This recipe is sound and produces a fine product, but I never use margarine when I bake.
This was great, i must say i rarely have as much luck as i did in baking these. i did use light margarine instead of regular if somebody else ever thinks of substituting it, it works great. I do however think that these could use more syrup, but that's a personal preference, and the recipe as it is is absolutely fantastic. i left them in the fridge overnight to rise the last time,and popped 'em in the oven in the morning, they had to be some of the lightest softest rolls ive tasted, DEFINITELY worth making!
My first attempt at sticky buns, and they turned out sinfully delicious! I made as directed, w/out the raisins (I forgot!)Looking back on the recipe, I don't think it says when to add them...but I'm sure I could figure it out. The dough did take quite a while to rise, and was very delicate, I thought, but like I said, first time. Plenty of work, but well worth it. YUM! Will make them again!
* Percent Daily Values are based on a 2,000 calorie diet.
Sticky Buns I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 270
** Calories from Fat: 105
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