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How To make Sweet Yeast Dough, Sticky Buns, Cinnamon Roll

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SWEET YEAST DOUGH 2 pk (1/4 oz. each) active

Dry yeast 1/4 c Warm water

3 Eggs

1/3 c Granulated sugar

2 ts Salt

1/2 ts Baking soda

1 c Buttermilk or sour milk

1/2 c Melted butter or

Vegetable oil 3 3/4 c All-purpose flour

2 c Whole wheat flour

1/4 c Wheat germ

CURRANT-PECAN FILLING FOR STICKY BUNS 1 1/2 c Packed brown sugar

1/2 c Butter, softened

1 1/2 tb Ground cinnamon

1/2 c Dried currants

3/4 c Finely chopped pecans

Combine all in a bowl And mix thoroughly. Reserve. STICKY PECAN GLAZE FOR STICKY BUNS 1 c Butter, softened

1 3/4 c Packed brown sugar

1/4 c Dark corn syrup

3/4 c Small pecan halves or

Coarsely chopped pecans OR FILLING FOR CINNAMON ROLLS 1 1/2 c Brown sugar

1 1/2 tb Cinnamon

Mix thoroughly. GLAZE FOR THE CINNAMON ROLLS 1 1/2 c Powdered sugar

1/8 ts Vanilla

1 tb Butter

1 tb Lemon juice

1-2 tb warm water

SWEET YEAST DOUGH Note: All-purpose flour can be substituted for wheat flour and germ, in roughly the same quantity--then you can skip the step of combining them in a separate bowl. Sprinkle the yeast over the warm water in a small bowl, stir, and let stand until soft, about 5 minutes. Reserve. In a large bowl, combine eggs, sugar, salt, baking soda, buttermilk, and butter, and beat till smooth. Stir in reserved yeast. In a separate bowl, combine the flours and wheat germ. Then add 3 cups of the dry mixture to the wet ingredients, beating until well blended. Add 2 more cups of the dry ingredients and beat until the dough just holds together. Turn out onto a lightly floured board and knead for 1 minute. Let the dough rest for 10 minutes. Knead the dough again, sprinkling on the remainder of the flour mixture as needed, until smooth and elastic, about 10 minutes. Place in a greased bowl, turn, cover with plastic wrap, and let rise in a warm place until about doubled in bulk, about 60 minutes. Meanwhile make the FILLING Combine all ingredients, reserve And the GLAZE STICKY PECAN GLAZE Combine the butter, brown sugar and corn syrup in a bowl and beat till well mixed. Spread evenly over the bottom of a buttered 10 x 15-inch baking pan. Sprinkle evenly with the pecans and set aside. MAKING STICKY PECAN BUNS Punch the risen dough down and turn it out onto a lightly floured surface. Roll out into a 15x24-inch rectangle about 1/2-inch thick. Sprinkle the reserved filling over the dough, gently pressing the mixture into the dough with your fingers. Beginning with the short end, roll the dough up like a jelly roll. Slice crosswise into 12 equal pieces. Place the slices, cut side down and barely touching each other, on top of the glaze in the pan. Cover, and let rise in a warm place until puffy and almost doubled in bulk, about 25 minutes. Preheat the oven to 375 degrees F. Bake the buns until golden brown on

top, 25-30 minutes. Remove from the oven and cool in the pan to set the glaze, about 5 minutes. Invert onto a serving tray or another baking sheet and allow the glaze to dribble down the sides. Pull apart and serve warm. IF YOU WANT CINNAMON ROLLS If you want cinnamon rolls, roll the dough into the same 15x25-inch rectangle, brush with melted butter and sprinkle the following filling over it, pressing in lightly with fingers. FILLING FOR CINNAMON ROLLS Mix thoroughly. Preheat the oven to 375 degrees F. Beginning with the short end, roll the dough up like a jelly roll. Slice crosswise into 12 equal pieces. Place the slices, cut side down and barely touching each other. Cover, and let rise in a warm place until puffy and almost doubled in bulk, about 25 minutes. Bake the buns until golden brown on top, 25-30 minutes. Invert onto a serving tray or another baking sheet. GLAZE for cinnamon rolls Mix together until smooth. Drizzle over inverted rolls while warm

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