Week of August
18, 2002
STICKY BUNS
| 3/4 C. milk, scalded | 4 C. sifted flour |
| 1/3 C. sugar | 1/4 C. molasses |
| 1/3 C. butter or margarine | 1 1/2 C. brown sugar, packed |
| 1 tsp. salt | 1/3 C. butter or margarine |
| 2 pkg. active dry yeast | 1/2 C. chopped pecans |
| 1/3 C. lukewarm water | 1/2 C. raisins |
| 1 egg | 1 tsp. ground cinnamon |
Pour scalded milk over 1/3 cup sugar, 1/3 cup butter and salt in mixing bowl. Cool to lukewarm. Sprinkle yeast over lukewarm water; stir to dissolve. Add yeast mixture, egg and 1 cup of the flour to milk mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes. Gradually add enough remaining flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth and satiny, 8 to 10 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Meanwhile, combine molasses, 1/2 cup brown sugar and 1/3 cup butter in saucepan. Heat over low heat until butter melts. Spread mixture in 2 greased 9 inch round cake pans. Sprinkle each with 1/2 of pecans. Combine 1 cup brown sugar, raisins and cinnamon; mix well. Set aside. Punch down dough. Divide in half. Let rest 10 minutes. Roll out each half into 12x8 rectangle. Sprinkle each with 1/2 of raisin mixture. Roll up like a jelly-roll, starting at long side. Pinch edges to seal. Cut each roll into 12 (1 ) slices. Arrange 12 slices, cut side down equally spaced, in prepared pans. Cover and let rise in warm place until doubled. Bake at 350 degrees for 25 minutes.
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