Recipe: Dog Team Restaurant Sticky Cinnamon Buns

DOG TEAM STICKY CINNAMON BUNS
from the Dog Team Restaurant in Middlebury, VT.

FOR THE DOUGH:
2 tablespoons soft shortening
2 tablespoons granulated sugar
1 teaspoon salt
1 egg, beaten
1/2 cup warm mashed potatoes (from instant ok)
1 pkg yeast, dissolved in 1 cup warm water
3 cups all-purpose flour (more or less as needed)
FOR THE FILLING:
Melted butter (about 3 or 4 tablespoons)
Cinnamon and granulated sugar, mixed (about 1 teaspoon cinnamon and 1/4 cup granulated sugar)
FOR THE STICK TOPPING (OPTIONAL):
1 cup maple syrup (or maple flavored syrup)
1/2 cup nuts, chopped
1/2 cup cold water

Mix together shortening, 2 tablespoons sugar, salt, egg, potatoes and warm water with yeast dissolved in it. Mix in three cups of flour, more or less (the dough should be stiff enough to knead). Turn onto a floured board, knead until smooth and elastic, adding more flour as necessary. Place, covered, in refrigerator overnight.

WHEN READY TO BAKE:
Roll out dough into rectangle (about 10 x 12 inches) and coat well with melted butter. Sprinkle dough with a mixture of sugar and cinnamon and roll into a "jelly roll" from the 12-inch side. Slice into twelve 1-inch thick pieces.

Butter a glass baking dish (13 x 9 inch size). If using the Sticky Topping, add syrup, nuts and cold water. Place sliced bun rounds on top of syrup mixture (or in the buttered dish) and let rise at room temperature until doubled.

Bake in a 350 degrees F oven for 30 minutes. Turn upside down on a cake rack over a cookie sheet. Careful not to get burned by the hot syrup.

If you would rather not have a "sticky" topping, eliminate the last three ingredients and place bun slices directly on buttered baking dish. Bake as directed.

Makes 1 dozen sticky buns.
Source: Ask Ann & Nan column; Nevada Daily Mail,
Wednesday, Dec 11, 1996