Chicago Sticky Buns
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
56
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tsps
Salt1 cup
Milk1 cup
Sugar1 cup
Mashed Potatoes51 cups
All-Purpose Flour2.5 cups
Dark Brown Sugar2 tsps
Cinnamon1.5 cups
Pecan (chopped)Directions:
1
Scald the milk
2
Cool to room temperature and pour into a large bowl
3
Stir in sugar, salt and yeast
4
Let stand 2 minutes
5
Beat in the eggs, mashed potatoes and 11/2 cups of flour until just mixed
6
Do not over beat
7
Let stand for 10 minutes
8
Meanwhile, melt 1/2 cup butter and cool to lukewarm
9
Add the melted butter to the yeast mixture
10
Stir in the remaining flour one cup at a time until smooth and sticky
11
Transfer the dough to a floured board and knead for 2 minutes, adding more flour if needed
12
Transfer to a greased bowl, cover and let rise until dough is tripled in volume, about 2 hours
13
Melt another 1/2 cup of butter in a small saucepan
14
Divide the dough in half and roll each half into a rectangle 1/4-inch thick
15
Brush with melted butter
16
Combine 1/2 cup brown sugar with the cinnamon and sprinkle over dough
17
Roll the rectangle up like a jelly roll and slice into 1-inch thick pieces
18
It should yield approximately 9 pieces per roll
19
Melt the remaining 3/4 cup butter with the 2 cups dark brown sugar in a saucepan over medium heat
20
Divide the mixture between 2 greased 8-inch pans
21
Sprinkle the nuts over the sugar mixture
22
Place rolls flat side down on top of the nuts
23
Cover with a flour-rubbed dish towel and let rise in a warm place until doubled in volume, about 1 hour
24
Bake in a 350 degree preheated oven until golden brown
25
Invert onto serving dish and carefully remove the pan allowing the caramel to run over to of buns