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Grandmas Sticky Rolls
* Exported from MasterCook *
Grandmas Sticky Rolls
Recipe By :=20
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Breads
Mom's Recipes Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Bread flour
1/4 c Sugar
6 tb Butter
1 t Salt
3 tb Powdered buttermilk
7/8 c Water
2 ts Active dry yeast
1 1/2 ts Quick rising yeast.
1 1/2 ts Cardomon -- + -
Make on dough cycle. There are several ways to make these one is to cut
into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches
long tie in a knot and pinch ends together and place pinched end side down
in a lightly greased pan. Let rise till doubled about 45 minutes. The
other way is to cut up 36 equal pieces and roll into balls then place
three balls into a muffin tin. Let rise as previously stated. Bake in a
preheated 350 degree oven for 13 to 15 minutes till tops are a golden
brown. For the sticky part after removal of rolls from oven brush on a
mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan
till sugar is slightly dissolved let mixture cool some and brush on rolls.
These rolls are just as good without. They also reheat real well. If you
would like to make brown and serve rolls bake rolls at 250 for 20 to 30
minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put
on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days
in fridge and a month in freezer to bake brown and serve preheat oven to
350 bake 8 minutes. This dough also make excellent cinnamon rolls roll out
dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and
how big you want to make them. Take 1 TBL of soft butter and spread all
around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much
as you want then take 1/2 cup brown sugar and sprinkle. You can also add
the sameamount raisins. Roll up into a log and cut off about 1-1/2 to 2
inches and place in a lightly greased pan. Let rise 45 minutes and bake 15
to twenty minutes at 350. when somewhat cooled drizzle on a glaze of
powdered sugar, butter, vanilla extract and milk then devour. =20
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