Grandmas Sticky Rolls

---------- Recipe via Meal-Master (tm) v8.01

Title: Grandmas Sticky Rolls
Categories: Breads
Yield: 12 servings

3 c Bread flour 2 ts Active dry yeast
1/4 c Sugar 1 1/2 ts Quick rising yeast.
6 tb Butter 1 1/2 ts Cardomon; + -
1 ts Salt -or a dash or 2 of nutmeg
3 tb Powdered buttermilk For a change of taste
7/8 c Water

Make on dough cycle. There are several ways to make these one is to cut
into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches
long tie in a knot and pinch ends together and place pinched end side down
in a lightly greased pan. Let rise till doubled about 45 minutes. The other
way is to cut up 36 equal pieces and roll into balls then place three balls
into a muffin tin. Let rise as previously stated. Bake in a preheated 350
degree oven for 13 to 15 minutes till tops are a golden brown. For the
sticky part after removal of rolls from oven brush on a mixture of melted
butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is
slightly dissolved let mixture cool some and brush on rolls. These rolls
are just as good without. They also reheat real well. If you would like to
make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT
BROWN. Let them cool completely before storing (DO NOT put on the glaze)
tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a
month in freezer to bake brown and serve preheat oven to 350 bake 8
minutes. This dough also make excellent cinnamon rolls roll out dough into
a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you
want to make them. Take 1 TBL of soft butter and spread all around leaving
1/4 inch of edge. Then sprinkle cinnamon all around as much as you want
then take 1/2 cup brown sugar and sprinkle. You can also add the same
amount of chopped nuts and raisins. Roll up into a log and cut off about
1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes
and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a
glaze of powdered sugar, butter, vanilla extract and water FROM: DIANA
LEWIS (VGWN37A)

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