I took another cookbook out of the library this week. This one is called Endangered Recipes by Lari Robling. The name was enough to catch my eye, but I was convinced to take it home when I came across a recipe for making apple butter in the crock pot. We I got home and flipped through the book, I decided to try the easy yeast dough recipe first. I’m trying to cut back on my sweets, so I’m working on my bread making skills instead. Also, I bought a two pound bag of yeast at the store because it was on sale, so I’ve got a lot to work through. I originally made this dough to turn it in to Parker House Rolls, which is another recipe in the book. But then, after I had made the dough, I turned to the recipe for Parker House Rolls and found out it only required half of the dough. And right below there was a helpful hint, telling me that I could turn the other half of the dough into sticky buns, and that I could find the recipe if I just turned a few pages. And, so, well, my plan for less sweets had to be delayed until we finished these sticky buns!
Easy Yeast Dough
2 cups lukewarm water (105-115 degrees F)
2 packages active dry yeast (1/4 ounce each), or 4 1/2 teaspoons
1/4 cup sugar
2 tablespoons butter, cut in pieces
1 tablespoon, plus 1 teaspoon salt
2 eggs, beaten
7 cups flour (the recipe calls for bread flour, but I only had all purpose, which seemed to work out fine)
In a small bowl combine 1/2 cup warm water and yeast
In a separate bowl, add the sugar, butter, and salt to the remaining 1 1/2 cups water. Stir to melt the butter and combine the butter. Add the yeast mixture and the eggs and mix.
Beat 2 cups of flour into the wet ingredients. You can either use a hand held mixer, or a stand mixer with the dough hook.
If using a hand held mixer, switch to a wooden spoon at this point. Gradually add in 3 more cups of flour, one handful at a time. Turn out onto a board and knead for 10 minutes, adding 1 1/2 to 2 more cups of flour 1/4 cup at a time.
If you are using a stand mixer (which is what I did), leave the mixer on low with the dough hook attached, and set a timer for 10 minutes. Gradually add 4 1/2 – 5 cups of flour, scraping down the sides occasionally. After 10 minutes, turn out onto a board and knead a few times until you have a smooth ball.
Place the dough in a greased bowl. Cover and allow to rise in a warm spot until doubled in size, about 1 hour.
At this point I divided the dough in half. As I mentioned above, half became rolls and the other half became these sticky buns, which were soooo gooey and yummy.
1/2 recipe easy yeast dough
1 stick butter (4 ounces), plus 1 tablespoon, melted
1 cup brown sugar
1/3 cup light corn syrup
3/4 cup toasted pecans
1 tablespoon cinnamon
Spray a deep pan with nonstick cooking spray. I used a 9 x 13 casserole dish, which fit 12 rolls nicely. Set aside.
In a large saucepan, bring the stick of butter, brown sugar, and corn syrup to a boil. Cook over medium heat for a minute, until the butter is melted and the sugar is dissolved to form a smooth syrup.
Pour into the prepared pan, and spread the pecans evenly over the bottom. Set aside.
Roll the dough out into a large rectangle. Brush 1 tablespoon melted butter over the top. Sprinkle the cinnamon evenly over the butter.
Roll the dough up along the long side. Pinch the ends and seam closed. Slice into 1 – 1 1/2 inch rounds and lay cut side down in the pan. At this point I covered mine and left them in the fridge overnight. This worked out really well because they were about to have a slow second rise to get large and fluffy, and made for a fast breakfast treat in the morning. You could also bake them right away if its just too tempting.
Bake in a 375 degree oven for 25-30 minutes, or until light brown on top. Allow to cool in the pan for 15 minutes, and then invert to serve.