STICKY BUN CONTEST
Marel Raub - Perry County
Pecan Sticky Buns
1 tsp. sugar
1 packet active dry yeast
½ c. warm water
½ c. milk
¼ c. sugar
1 stick butter, melted
1 tsp. salt
2 eggs, beaten
3 c. flour
1 stick butter
1 pt. Golden Barrel TURKEY Brand Golden Table Syrup
2 c. sugar
¼ c. butter, melted
½ c. cinnamon sugar
1 ½ c. chopped pecans
In large mixing bowl, dissolve sugar and yeast in warm water. Let stand for ten minutes. In separate bowl, combine melted butter, milk, ¼ c. sugar and salt. Add milk mixture, eggs and half the flour to the yeast mixture. Mix well. Add remaining flour and stir until flour is incorporated. Turn out dough onto floured surface and knead for eight minutes. Place into large greased bowl. Cover and let rise for 1 ½ hours.
Preheat oven to 350˚ F.
In small saucepan, melt 1 stick butter. Add TURKEY Syrup and 2 c. sugar. Bring just to boiling, stirring continuously. Remove from heat. Pour evenly into two 8” x 8” baking pans. Sprinkle ½ c. pecans over syrup in each pan.
On floured surface, roll dough into a large rectangle, approx. 15” x 18”. With a pastry brush, apply melted butter to surface of the dough. Sprinkle cinnamon sugar and then remaining ½ c. pecans over buttered dough. Roll-up dough from long edge to form a long roll. Cut rolled dough into 18 slices. Arrange rolls, cut side down, in baking pans.
Bake at 350˚ for 30 minutes.
Cool 10 minutes and then invert rolls onto serving trays.
Sarah Harris - Berks County
Caramel-Pecan Sticky Buns
1 package (1/4 ounce) active dry yeast
¾ cup warm water (110˚ to 115˚)
¾ c warm milk (110˚ to 115˚)
¼ cup sugar
3 tablespoons canola oil
2 teaspoons salt
3 ¾ to 4 ¼ cups all-purpose flour
¼ cup butter, softened
¼ cup sugar
3 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup heavy whipping cream
1 cup coarsely chopped pecans
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and
1 ¼ cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into an
18 in. x 12 in. rectangle. Spread butter to within ½ in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Combine brown sugar and cream; pour into a greased 13 in. x 9 in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour.
Bake at 350˚ for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.
YIELD: 1 dozen.
Jim Harper - Centre County
Jim’s Sticky Buns
1/2 cup warm milk
1/8 cup butter
2 1/4 cup flour
1/2 t salt
1/4 cup sugar
1 1/4 t yeast
1/2 cup brown sugar
1 1/2 t cinnamon
1 t nutmeg
1/8 cup butter, softened
1/3 cup butter
3/4 cup brown sugar
1. Dissolve yeast and sugar in warm milk. Stir in butter until melted.
2. In large bowl, combine milk mixture with rest of dough ingredients. Mix until dough forms and then knead. Place in bowl, cover and allow to rise until doubled.
3. Melt 1/3 cup butter and stir in ¾ cup brown sugar until smooth. Pour into greased 8”x8” pan.
4. Roll out dough, spread with 1/8 cup butter and sprinkle with spices and brown sugar. Roll up and cut into pieces. Place into prepared pan. Cover and let rise one hour. Meanwhile, preheat oven to 400 degrees.
5. Bake for 20 minutes. Allow to cool for 5 minutes and invert.
Shelley Pokrivka - York County
Heavenly Sticky Buns
6 1/2 - 6 3/4 cups bread flour
1/2 cup sugar
2 envelopes rapid rise yeast
1 1/2 teaspoon salt
1 tsp. cinnamon
1 cup water
1 cup milk
1/2 cup butter
1 teaspoon vanilla extract
Combine 2 cups of the flour, the sugar, yeast, salt and cinnamon. Set aside. In a saucepan, combine water, milk and butter. Heat and stir until warm (120 - 130 degrees F) and butter is almost melted. Add vanilla, then add to flour mixture; add egg. Beat for 30 seconds on low scraping the sides of the bowl. Beat 3 minutes on high. Using a wooden spoon, stir in as much of the remaining floor as you can. Turn out on a floured board. Knead in any remaining flour to make moderately stiff dough that is smooth and elastic. Shape into a ball. Place in a greased bowl, cover and let rise until doubled (1 hour).
1/4 cup softened unsalted butter (divided in half)
1/2 cup brown sugar
1/2 white sugar
1 1/2 teaspoons cinnamon
1/2 cup finely ground walnuts or pecans
Combine the sugars, cinnamon and nuts. Set aside.
Sticky Bottom (one batch of this for each pan of rolls)
3 tablespoon unsalted butter
1/2 cup white sugar
1/2 cup light brown sugar
½ cup Golden Barrel light corn syrup
2 tablespoons heavy cream
pinch of kosher salt
1 cup chopped walnuts or pecans
In a small saucepan, combine the butter, sugars, and corn syrup; cook, stirring just until the sugar is dissolved. Stir in the cream and salt until it is incorporated. Pour into a greased 8 x 8 inch pan, makes enough for 4 pans. Sprinkle with nuts and top with buns.
1/2 cup powdered sugar
1 tablespoon rum or cream
Mix well and set aside.
Punch down dough, turn out and divide into 1/2. Cover and let rest 10 minutes. On a floured board roll out each 1/2 of dough into a 9 x 14 inch rectangle. Spread each with ½ of the butter then sprinkle each with ½ of the filling mixture. Starting at the long side roll up jellyroll style. Cut each roll into 12 slices; arrange cut side down 1 inch apart in prepared pan. Cover and let rise 15 minutes. Bake at 375 degrees for 18 - 20 minutes or until golden. Turn out on to plate and drizzle with glaze. Garnish with nuts, or as desired.
Yield: 24 Rolls
Greta Stagill - York County
My Yummy Sticky Buns
4 cups bread flour
1 tablespoon white sugar
1 scant tablespoon active dry yeast
1 teaspoon salt
1 1/4 cups warm milk
1/4 cup (1/2 stick) unsalted butter at room temperature
Place flour sugar, yeast and salt in mixing bowl fitted with dough hook. Add milk, egg and butter. Mix for 7 minutes on low, until soft, sticky dough forms. Cover bowl with plastic wrap and set in warm, draft-free area until doubled in volume, about 45 minutes.
1/4 cup (1/2 stick) salted butter, melted
3/4 cup light brown sugar
3/4 teaspoon cinnamon
1 cup chopped pecans with a couple of pecan halves
1/2 (3.5 oz.) box of cook and serve vanilla pudding
1/2 (3.5 oz.) box of cook and serve butterscotch pudding
1 cup light brown sugar
1/2 cup Golden Barren Light corn syrup
2 teaspoons cinnamon
1/2 cup unsalted butter (or more if needed to make syrup)
Melt butter in small saucepan. Add brown sugar and Golden Barrel corn syrup. Cook together. Add pudding and melt together. Add cinnamon.
To make buns
On lightly floured surface, roll dough into large rectangle. Spread melted butter all over it. Mix together brown sugar and cinnamon and sprinkle on dough. Cover with pecans. Roll the dough up tightly and seal edges. Cut into rolls.
Butter pan. Sprinkle pecan halves in bottom and place buns on top of pecan halves. Pour syrup mix all over buns. Bake 350 degrees for 25 minutes. Let sit a few minutes after removing from oven. Turn out onto plate.