YES, THIS IS A LONG RECIPE. YES, IT IS TIME CONSUMING, BUT I TELL YOU TRUE..IT IS GOOD PENNYSYLVANIA DUTCH STICKY BUNS 2 cups scalded milk 1/2 cup butter 1 1/2 teaspoons salt 1/2 cup sugar 1 package active dry yeast 1/4 cup warm water 9 cups of flour (more or less) 4 tablespoons butter, melted 3/4 cup white sugar 1 1/2 teaspoons cinnamon 12 tablespoons butter 1 1/3 cups dark brown sugar Scald the milk by bringing nearly to a boil and removing immediately from heat. (An equal measure of reconstituted non-fat dry milk may be used, in which case the scalding step can be omitted.) To the scalded milk add 1/2 cup butter, 1 1/2 teaspoons salt and 1/2 cup granulated white sugar; stir until the butter has melted. Dissolve the yeast in 1/4 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 a soft dough. Turn dough out onto a lightly floured work surface and knead thoroughly until dough no longer sticks, trying to add as little extra flour as needed. Hint: Oil your hands with vegetable or olive oil to keep dough from sticking - if a large silicone mat is used to cover the work surface, less flour will be needed making for lighter rolls. When dough is smooth and elastic, 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 (let the butter cool to lukewarm after melting). Sprinkle with 3/4 cup granulated white sugar which has been stirred together with 1 1/2 teaspoons cinnamon until the color of the sugar is uniform. 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 1/3 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. Turn buns upside down onto storing/serving plates as soon as they are removed from oven and allow to cool for 45 minutes on countertop. Extra buns may be topped with wax paper and wrapped in foil or plastic wrap, then frozen for up to 3 months.
Posted on: Tue, 19 Nov 2013 06:34:58 +0000
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