PHILADELPHIA STICKY BUNS
FOR THE YEAST DOUGH:
1/3 cup milk
1/4 cup granulated sugar
1/2 tsp salt
1/4 cup butter or margarine
1/4 cup warm water (105-115 degrees F)
1 pkg active dry yeast
1 egg
2 1/2 cups all-purpose flour, unsifted, divided use
FOR THE FILLING:
butter or margarine, softened
light brown sugar
1/2 cup pecans, halved
1/2 cup chopped raisins
1/2 tsp cinnamon
TO MAKE THE DOUGH:
In small saucepan, heat milk just until bubbles form around edge of pan; remove from heat. Add granulated sugar, salt and butter, stirring until butter is melted. Let cool to lukewarm (a drop on the wrist will not feel warm).
If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture.
Add egg and 2 cups flour; beat with electric mixer until smooth. Add rest of flour; with wooden spoon, beat until dough is smooth and leaves side of bowl. Turn out dough onto lightly floured pastry cloth. Knead until dough is smooth and blisters appear. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place (85 degrees F) free from drafts, until double in bulk - 1 to 1 1/2 hours.
MEANWHILE, MAKE FILLING:
In small bowl, with wooden spoon, cream 1/4 cup butter with 1/4 cup light-brown sugar. Spread on bottom and side of 9-inch skillet. Sprinkle lightly with pecans.
TO SHAPE AND BAKE THE BUNS:
On lightly floured pastry cloth or surface, roll dough into a 12x16-inch rectangle. 8. Spread with 4 tbsp soft butter; sprinkle with 1/2 c brown sugar, raisins and cinnamon. 9. Roll up from long side, jelly-roll fashion; pinch edge to seal.
Cut crosswise into 12 pieces; place cut side down in skillet. Let rise, covered, in warm place (85F), free from drafts - 1 to 1 1/2 hours, or until double in bulk.
Meanwhile, preheat oven to 375 degrees F.
Bake rolls 25-30 minutes, or until golden-brown. Invert skillet on large cookie sheet; let stand 1 minute; then remove pan. Serve warm.
Makes 12 buns
Source: magazine clipping
FOR THE YEAST DOUGH:
1/3 cup milk
1/4 cup granulated sugar
1/2 tsp salt
1/4 cup butter or margarine
1/4 cup warm water (105-115 degrees F)
1 pkg active dry yeast
1 egg
2 1/2 cups all-purpose flour, unsifted, divided use
FOR THE FILLING:
butter or margarine, softened
light brown sugar
1/2 cup pecans, halved
1/2 cup chopped raisins
1/2 tsp cinnamon
TO MAKE THE DOUGH:
In small saucepan, heat milk just until bubbles form around edge of pan; remove from heat. Add granulated sugar, salt and butter, stirring until butter is melted. Let cool to lukewarm (a drop on the wrist will not feel warm).
If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture.
Add egg and 2 cups flour; beat with electric mixer until smooth. Add rest of flour; with wooden spoon, beat until dough is smooth and leaves side of bowl. Turn out dough onto lightly floured pastry cloth. Knead until dough is smooth and blisters appear. Place in lightly greased large bowl; turn to bring up greased side. Cover with towel; let rise in warm place (85 degrees F) free from drafts, until double in bulk - 1 to 1 1/2 hours.
MEANWHILE, MAKE FILLING:
In small bowl, with wooden spoon, cream 1/4 cup butter with 1/4 cup light-brown sugar. Spread on bottom and side of 9-inch skillet. Sprinkle lightly with pecans.
TO SHAPE AND BAKE THE BUNS:
On lightly floured pastry cloth or surface, roll dough into a 12x16-inch rectangle. 8. Spread with 4 tbsp soft butter; sprinkle with 1/2 c brown sugar, raisins and cinnamon. 9. Roll up from long side, jelly-roll fashion; pinch edge to seal.
Cut crosswise into 12 pieces; place cut side down in skillet. Let rise, covered, in warm place (85F), free from drafts - 1 to 1 1/2 hours, or until double in bulk.
Meanwhile, preheat oven to 375 degrees F.
Bake rolls 25-30 minutes, or until golden-brown. Invert skillet on large cookie sheet; let stand 1 minute; then remove pan. Serve warm.
Makes 12 buns
Source: magazine clipping
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