Also Mardi Gras.

dcarch

Low fat stickey buns?? Bwahaha!!
I guess you could just use my regular recipe and omit the butter.....perhaps add a little more sugar.
But I have a better idea....just make them as the recipe says and eat half as many!

2C Scalded Milk, cooled to warm temperature
3T Shortening or Butter, Melted
ý C Sugar
1 t salt
2 eggs, beaten
2 pkgs yeast (or 1T bulk yeast)
1/3 warm water
4-5 cups flour

Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny.

Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche.

For sticky buns:
Have about 1/2 a pound of soft butter handy before you begin
For sticky buns, let the dough rest about 20 minutes, divide into 3 pieces and roll or pat out 1/3 into a rectangle abut 1/3 of an inch thick...spread thickly with soft butter, and sprinkle generously with brown sugar and cinnamon...some add pecans here and raisins but my family prefers them without.
Roll up the dough starting with the long side and seal the edges.
Take one of the pans and spread thickly with butter (do you sense a trend here??), cover with brown sugar and drizzle with honey in a zig zag pattern using about 1 1/2 tablespoons. You can use syrup if you choose...the object is to keep the bottom of the buns sticky after baking.
Cut your dough roll into 1 1/4 inch pieces (about 12 pieces) and set into the prepared pan, cut side up. Cover with Saran and proceed with the other pieces of dough in like manner.
Preheat oven to 350....remove saran and bake rolls (bake the first pan first as it should have risen by now) for 20 to 25 minutes until nicely browned....
Turn out onto serving plate as soon as you remove from the oven.
I like to leave those pans of rolls that I won't be using immediately in the pans, cool about 20 minutes, wrap very well with foil and freeze.
When ready to use them, place in a 300 oven (still frozen) for about 45 minutes. Place in the middle of the oven so they don't scorch on the bottom.
Turn out on to a serving plate and they are almost as good as the first time.

Excellent idea Linda.

Since I'm still home on medical leave, I have time to make them. Maybe just make tiny ones - and eat just one.........at a time.

Thanks

Sticky Bun Day and Fat Tuesday - how about sticky buns with mardi gras colored sugar? I think that is a swell idea.

Ever since I saw this, I can't get sticky buns off my brain. Toying with the idea of making and taking some into work tomorro. I usually let the dough rise in the bread machine, shape them and then let them rise overnight.

My recipe makes 12 big rolls, but I'd like to make mini buns. What if I cut the dough into 3 balls and rolled each out into 8, 10, or 12 small minis? I tried rolling out all of the dough really thin once before, so as to get 24 rolls, but the dough seemed tough.

Didn't know we had 2 sticky bun threads going....LOL!
Not sure why my recipe is up there twice....but....whatever.
And frankly.....every day is sticky bun day in a perfect world!