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This recipe makes very nice buns, which fall into the "quick and easy" category for yeast breads. I used two 9-inch round pans, instead of the 9 by 13-inch pan listed. I increased the topping only, by 1/4, which was probably a mistake, because it overflowed. I did have foil lined pans underneath to catch spills, so that was all right. The buns are moist and tender, and very tasty. I think that muffin pans might be easier to work with (at least in my case, with an oven too small for the pan called for.) I shredded the apple using the side of a cheese grater with big holes, and gently squeezed the juice. I used the juice from the shredded apple, and also some apple cider to make up the liquid for the recipe. I used dry milk powder, which I mixed with the flour. Thank you very much for sharing this recipe with us. I have had a craving for apple pastry recently, which this has satisfied.
With no kneading and no particular shaping, these are very easy yeast sticky buns. The crumb is very tender and the end result not overly sweet. I added a few dried cranberries to the topping. Thanks for posting!