Sweet yeast dough, sticky buns, cinnamon roll

 
               SWEET YEAST DOUGH, STICKY BUNS, CINNAMON ROLL
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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