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The Kitchen Table

Sticky rolls

16 years ago

Just made these, and they are so good, and so quick to make. How do you like my classy serving platter?

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Comments (12)

monica_pa Grieves
16 years ago
LOL...looks like mine!
What would we do without aluminum foil on those old cookie sheets ?

and, they look delish.
dotmom
16 years ago
My mouth is watering!!! They look sooooooo good. Dottie
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patti43
16 years ago
I have the same serving platter. Want to share the recipe for the sticky buns? They are mouth-watering!
vannie
16 years ago
How are that recipe?
lydia1959
16 years ago
Who notices the "platter" when there are yummy looking sticky buns on it anyhow? Those look delish!
nodakgal
16 years ago
Th heck with the recipe, just come over to my house Phyllis and make me a pan! (or 2 or 3!)

Yes, post the recipe! If its easy enough maybe I can make my own! I miss my Moms Carmele rolls and cannot make them like hers!
Yours look fantastic!
phyllis__mn
Original Author
16 years ago
OK, here is the recipe.
STICKY QUICKIES
1 1/2 cup flour
2 pkg dry yeast
...................................
3/4 cup milk
1/2 cp. water
1/4 cup marg. or butter
1/4 c. sugar
1 tsp. salt
................................
1 egg
1 3/4 cup flour
Combine flour and yeast in a large bowl and set aside.
Heat the milk, water, butter, sugar and salt until warmish. Pour into yeast and flour mixture. Add egg and beat for three minutes. Add the rest of the flour by hand. Cover and let rest for 30 minutes.
............................................................................................................
While the dough is resting, combine the following and heat until melted:
3/4 cup butter
1 cup brown sugar
1 tsp. cinnamon
3/4 cup chopped nuts
1 Tbs. corn syrup
1 Tbsp. water
Pour into 9x13 pan.
When batter has "rested" the 30 minutes, stir it down and drop by tablespoon onto syrupy goop in the pan. (Trust me, there will be enough!!) Bake at 375Âº for 15-20 minutes. Cool one minute and cover with a foil lined cookie sheet. Carefully invert to remove from pan.

Good stuff!! And quick to make....maybe an hour and a half from start to finish.
pixistix
16 years ago
Hey, Phyllis . . . that looks just like MY classy serving platter, LOL! I see you took a little nibble off the corner; that other piece is mine; yummmmm!
gramzeeinmd
16 years ago
OH MY GOODNESS!
Dottie
You must bring them over here and let me just taste one!
They sure do look yummy!
Thanks for sharing :-)
sue_va
16 years ago
Phyllis, That looks so good!!

I never mastered the art of using yeast in anything. Finally gave up trying.

I ran across this alternate recipe years ago and have made them many times.

Quick Sticky Buns

1 pkg canned biscuits , regular size, (10) not Jumbo.

Cut each biscuit in half and roll each into a ball.

Melt 3 Tbls butter.

Combine Â½ cup brown sugar, packed, 1 tsp cinnamon, Â¼ cup chopped pecans. Mix well.

Dip each ball into melted butter and then roll in the sugar mixture. Coat well. Arrange in center of a greased 8 inch round layer cake pan, leaving space between balls for spreading.

Combine remainder of the sugar mixture with remainder of the butter. Mix and spoon over the balls.

Drizzle over all: 2 Tbls dark corn syrup.

Bake at 450Â° for 10-12 minutes. Invert onto platter immediately. Serve warm.

Sue
patti43
16 years ago
Thanks for the recipe, Phyllis. I'm sure gonna try them.
Chemocurl zn5b/6a Indiana
16 years ago
They look so good, and I have copied the recipe also. Thanks for sharing.

Sue_va,
I never mastered the art of using yeast in anything. Finally gave up trying.

The trick I have found that works for me, is to 'proof' the yeast.

To proof the yeast and make sure it's active, add one packet active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.

Taken from the link below.

Why not try it one more time making some sticky rolls?

(the other) Sue

Here is a link that might be useful: How to proof yeast

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