Our neighbor came by to borrow some foil to make these. We got the results,
afterwards. Yum! I'm not sure that this is her recipe, but her husband is a
baker at a place that makes many fine breads. Her sticky buns didn't have
raisins in them. I think I would just use butter for this. I don't buy
margarine anymore. Don't give me grief over my neighbor's sticky buns, Sheldon!

Sticky Buns


INGREDIENTS:
2 1/2 teaspoons active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/4 cups buttermilk
2 eggs
5 1/2 cups all-purpose flour
1/2 cup margarine, softened
1/2 cup white sugar
2 teaspoons baking powder 2 teaspoons salt
2 tablespoons margarine, softened
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup melted butter 1/2 cup packed brown sugar
1/3 cup raisins
2/3 cup chopped pecans
--------------------------------------------------------------------------
------DIRECTIONS:
Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2
1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt.
Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl.
Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. Dough should
remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a
lightly floured board. Form dough into a round and place it in an oiled bowl.
Cover it with a damp cloth and leave it in a warm place to rise until doubled.
Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each
half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar
and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by
pinching the seams. Cut each roll into 12 slices. Coat two 9 inch round cake
pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped
pecans in each pan. Place 12 dough

bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes.
Invert and serve.

Grismalkin wrote:
> Our neighbor came by to borrow some foil to make these. We got the
results,
> afterwards. Yum! I'm not sure that this is her recipe, but her
husband is a
> baker at a place that makes many fine breads. Her sticky buns didn't
have
> raisins in them. I think I would just use butter for this. I don't
buy
> margarine anymore. Don't give me grief over my neighbor's sticky
buns, Sheldon!
>
> Sticky Buns
>
>
> INGREDIENTS:
> 2 1/2 teaspoons active dry yeast
> 1/2 cup warm water (110 degrees F/45 degrees C)
> 1 1/4 cups buttermilk
> 2 eggs
> 5 1/2 cups all-purpose flour
> 1/2 cup margarine, softened
> 1/2 cup white sugar
> 2 teaspoons baking powder 2 teaspoons salt
> 2 tablespoons margarine, softened
> 1/2 cup white sugar
> 2 teaspoons ground cinnamon
> 1/2 cup melted butter 1/2 cup packed brown sugar
> 1/3 cup raisins
> 2/3 cup chopped pecans
>
--------------------------------------------------------------------------
> ------DIRECTIONS:
> Dissolve yeast in warm water in a large mixing bowl. Add buttermilk,
eggs, 2
> 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder
and salt.
> Blend 30 seconds with mixer on low speed, scraping sides and bottom
of bowl.
> Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. Dough
should
> remain soft and slightly sticky. Knead for 5 minutes, or about 200
turns on a
> lightly floured board. Form dough into a round and place it in an
oiled bowl.
> Cover it with a damp cloth and leave it in a warm place to rise until
doubled.
> Divide dough in half and roll each half into a 12x7 inch rectangle.
Spread each
> half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup
white sugar
> and 1 teaspoon cinnamon.


Recipe looks fine, a typical sweet dough... hint: for easier sprinkling
first blend sugar with cinnamon. And that's not nearly enough
cinnamon, I'd use a geneerous Tbs. And nuts, needs nuts... you can
forego the raisins but not the nuts... pecans are good.


Roll up halves, beginning at wide side. Seal well by
> pinching the seams. Cut each roll into 12 slices. Coat two 9 inch
round cake
> pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup
chopped
> pecans in each pan. Place 12 dough
>
> bake in a preheated 375 degrees F (190 degrees C) oven for about 30
minutes.
> Invert and serve.

"Sheldon" > wrote in message

> . And nuts, needs nuts... you can
> forego the raisins but not the nuts... pecans are good.
>


Please forgive Sheldon. I'm sure he meant to say forego the nuts and use
lots of raisins. Must have raisins.
--
Ed
http://pages.cthome.net/edhome/

On Sat 05 Feb 2005 03:11:00p, Edwin Pawlowski wrote in rec.food.cooking:

>
> "Sheldon" > wrote in message
>
>> . And nuts, needs nuts... you can
>> forego the raisins but not the nuts... pecans are good.
>>
>
>
> Please forgive Sheldon. I'm sure he meant to say forego the nuts and use
> lots of raisins. Must have raisins.

This is one time when I agree with Sheldon. Must nuts in sticky buns and
pleanty of them! I could skip the raisins.

Wayne

Wayne Boatwright wrote:

>
> This is one time when I agree with Sheldon. Must nuts in sticky buns and
> pleanty of them! I could skip the raisins.
>

I can't eat nuts, so I am lucky that the little bakery I know that makes the
best sticky buns does not use nuts. A sticky but with nuts is a Chelsea bun.

On Sat, 05 Feb 2005 21:38:48 -0500, Dave Smith
> wrote:

>A sticky but with nuts is a Chelsea bun.

I shall say no more.

Boron

Wayne Boatwright > wrote in
:

> This is one time when I agree with Sheldon. Must nuts in sticky
> buns and pleanty of them! I could skip the raisins.
>
> Wayne
>

Nuts and dried cranberries (cherry flavoured crasins) is a good
compromise.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Grismalkin wrote:
> Our neighbor came by to borrow some foil to make these. We got the results,
> afterwards. Yum! I'm not sure that this is her recipe, but her husband is a
> baker at a place that makes many fine breads. Her sticky buns didn't have
> raisins in them. I think I would just use butter for this. I don't buy
> margarine anymore. Don't give me grief over my neighbor's sticky buns, Sheldon!

recipe snipped

When I was fresh out of college and working in Back Bay, Boston at a
publishing house, Fridays (payday) we always went to the Red Coach
Grille for their baked, stuffed shrimp. The bread basket had a tasty
variety of breads including to-die-for pecan rolls. No raisins, just a
rich, buttery dough with a butter-cinnamon filling and topping and huge
toasty pecans. Of course the combination meant we were drowsy all
afternoon and productivity dipped, but they sure were wonderful.

gloria p

On 05 Feb 2005 04:43:50 GMT, (Grismalkin)
wrote:

> Her sticky buns didn't have
> raisins in them. I think I would just use butter for this. I don't buy
> margarine anymore. Don't give me grief over my neighbor's sticky buns

I like it with butter and no rasins.



sf