Sweet Yeast Dough, Sticky Buns, Cinnamon Roll

* Exported from MasterCook *

SWEET YEAST DOUGH, STICKY BUNS, CINNAMON ROLL

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SWEET YEAST DOUGH
2 pk (1/4 oz. each) active
Dry yeast
1/4 c Warm water
3 Eggs
1/3 c Granulated sugar
2 ts Salt
1/2 ts Baking soda
1 c Buttermilk or sour milk
1/2 c Melted butter or
Vegetable oil
3 3/4 c All-purpose flour
2 c Whole wheat flour
1/4 c Wheat germ
CURRANT-PECAN FILLING
FOR STICKY BUNS
1 1/2 c Packed brown sugar
1/2 c Butter, softened
1 1/2 tb Ground cinnamon
1/2 c Dried currants
3/4 c Finely chopped pecans
Combine all in a bowl
And mix thoroughly.
Reserve.
STICKY PECAN GLAZE
FOR STICKY BUNS
1 c Butter, softened
1 3/4 c Packed brown sugar
1/4 c Dark corn syrup
3/4 c Small pecan halves or
Coarsely chopped pecans
OR
FILLING FOR
CINNAMON ROLLS
1 1/2 c Brown sugar
1 1/2 tb Cinnamon
Mix thoroughly.
GLAZE FOR THE
CINNAMON ROLLS
1 1/2 c Powdered sugar
1/8 ts Vanilla
1 tb Butter
1 tb Lemon juice

1-2 tb warm water

SWEET YEAST DOUGH Note: All-purpose flour can be
substituted for wheat flour and germ, in roughly the
same quantity--then you can skip the step of combining
them in a separate bowl.

Sprinkle the yeast over the warm water in a small
bowl, stir, and let stand until soft, about 5 minutes.
Reserve.

In a large bowl, combine eggs, sugar, salt, baking
soda, buttermilk, and butter, and beat till smooth.
Stir in reserved yeast. In a separate bowl, combine
the flours and wheat germ. Then add 3 cups of the dry
mixture to the wet ingredients, beating until well
blended. Add 2 more cups of the dry ingredients and
beat until the dough just holds together. Turn out
onto a lightly floured board and knead for 1 minute.
Let the dough rest for 10 minutes. Knead the dough
again, sprinkling on the remainder of the flour
mixture as needed, until smooth and elastic, about 10
minutes. Place in a greased bowl, turn, cover with
plastic wrap, and let rise in a warm place until about
doubled in bulk, about 60 minutes.

Meanwhile make the FILLING Combine all ingredients,
reserve

And the GLAZE STICKY PECAN GLAZE Combine the butter,
brown sugar and corn syrup in a bowl and beat till
well mixed. Spread evenly over the bottom of a
buttered 10 x 15-inch baking pan. Sprinkle evenly with
the pecans and set aside.

MAKING STICKY PECAN BUNS Punch the risen dough down
and turn it out onto a lightly floured surface. Roll
out into a 15x24-inch rectangle about 1/2-inch thick.
Sprinkle the reserved filling over the dough, gently
pressing the mixture into the dough with your fingers.
Beginning with the short end, roll the dough up like a
jelly roll. Slice crosswise into 12 equal pieces.
Place the slices, cut side down and barely touching
each other, on top of the glaze in the pan. Cover, and
let rise in a warm place until puffy and almost
doubled in bulk, about 25 minutes. Preheat the oven to
375 degrees F. Bake the buns until golden brown on
top, 25-30 minutes. Remove from the oven and cool in
the pan to set the glaze, about 5 minutes. Invert onto
a serving tray or another baking sheet and allow the
glaze to dribble down the sides. Pull apart and serve
warm.

IF YOU WANT CINNAMON ROLLS If you want cinnamon rolls,
roll the dough into the same 15x25-inch rectangle,
brush with melted butter and sprinkle the following
filling over it, pressing in lightly with fingers.

FILLING FOR CINNAMON ROLLS Mix thoroughly. Preheat the
oven to 375 degrees F. Beginning with the short end,
roll the dough up like a jelly roll. Slice crosswise
into 12 equal pieces. Place the slices, cut side down
and barely touching each other. Cover, and let rise
in a warm place until puffy and almost doubled in
bulk, about 25 minutes.

Bake the buns until golden brown on top, 25-30
minutes. Invert onto a serving tray or another baking
sheet. GLAZE for cinnamon rolls Mix together until
smooth. Drizzle over inverted rolls while warm



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