Dog Team Sticky Buns

Submitted by MsBindy

"From Dog Team Restaurant; posted for Zaar World Tour 2005"

 

• Ready In: 3hrs
• Ingredients: 13
• Serves: 16

ingredients

• 1 1⁄4 ounces yeast
• 1 cup water (105-115 degrees F)
• 2 tablespoons shortening
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 egg, beaten
• 1⁄2 cup mashed potatoes (warm)
• 3 cups flour (may need more)
• 3 tablespoons butter, melted
• 1 tablespoon cinnamon
• 1 cup maple syrup
• 1⁄2 cup cold water
• 1⁄2 cup walnuts, coarsely chopped

directions

1. Dissolve yeast in warm water; let stand 5 minutes.
2. Mix together shortening, sugar, salt, egg, mashed potato; add dissolved yeast.
3. Mix in flour to make a soft dough.
4. Turn on to floured board, knead until smooth and elastic, adding more flour if necessary.
5. May refrigerate overnight now.
6. Roll out dough into a 9*16 rectangle and butter generously with melted butter.
7. Sprinkle dough with mixture of cinnamon and sugar; roll toward one long edge.
8. Slice into 1 inch thick pieces.
9. Butter a 9*13 baking pan.
10. Mix maple syrup with water; pour into pan; sprinkle nuts over bottom of pan.
11. Place slices of dough, cut side down, on top of syrup mixture.
12. Let rise at room temperature until doubled.
13. Preheat oven to 350°F.
14. Bake about 30 minutes.
15. Invert onto platter or foil to cool if you like your sticky buns gooey; Invert onto a rack if you don't like goo. Either way, be careful as syrup is very hot.

Reviews

[Kittencalrecipezazz]

Very good! I made these using instant potato flakes prepared into mashed potatoes, as I did not have any leftover mashed potatoes, I use 1-1/2 tablespoons dry yeast to speed up the rising time slightly, and increased the sugar in the dough by 1 tablespoon. Great recipe that I will make again soon, thanks Bunny Mom!...Kitten:)

 

[Fairy Nuff]

Delicious!! The Sticky Bun dough is perfectly light and rises so well. Your ingredient amounts were spot on - the dough was lovely to work with. I was worried when I turned them out that the tops of the buns looked more soggy than syrupy, however as they cooled the syrup thickened up and made a lovely glaze. I'll definitely use this recipe again.