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Recipe Name |
Sticky Buns
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| Difficulty Level |
Medium
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| Traditional food from |
United States of America
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| Ingredients |
1 pkg. yeast
1/4 cup. Warm water
1 c. milk, scalded
1/4 cup. Sugar
1/4 cup. Butter
1 tsp. salt
3 1/2 cup. Flour
1 egg
1/2 cup. Butter, melted
1/2 cup. Brown sugar
2 tsp. cinnamon
1/2 cup. Raisins
TOPPING:
1 cup. Brown sugar
1/2 cup. butter
2 tbsp. light corn syrup
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| Preparation |
Soften yeast in warm water.
Combine milk, sugar, butter and salt; cool.
Add 1 1/2 cups flour and beat well; beat in yeast and egg.
Gradually add remaining flour to form soft dough, beating well.
Place in greased bowl, turn to grease surface; cover and let rise until double, 1 1/2 to 2 hours.
Turn out on lightly floured board and divide in half.
Form 1/2 into ball and let rest while rolling other half into 8x12 inch rectangle.
Brush with 1/4 cup melted butter; sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup raisins.
Roll lengthwise and seal edge; cut roll in 1-inch slices.
Repeat with second ball of dough.
In saucepan, mix brown sugar, butter and corn syrup; heat slowly, stirring often.
Divide into two 8x8x2 inch pans.
Place rolls, cut side down over mixture.
Cover; let rise in warm place until double, 35-40 minutes.
Bake at 200°C for 20 minutes. Cool 2-3 minutes; invert on plate; remove pan.
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