Classic Sticky Rolls Cooking For 2 Recipes

CLASSIC STICKY ROLLS (COOKING FOR 2)

Steps:

• In medium bowl, mix 1 cup of the flour, the granulated sugar, salt and yeast. Add milk, 2 tablespoons softened butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Spray 8-inch square pan with cooking spray. In 1-quart saucepan, heat 1/2 cup brown sugar and 1/4 cup softened butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into pan.
• In small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 8x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons softened butter; sprinkle with cinnamon sugar. Roll rectangle up tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With serrated knife, cut roll into 4 (2-inch) slices.
• Place slices, cut sides up, slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 28 to 32 minutes or until golden brown. Let stand 2 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain on top of rolls 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

CLASSIC DINNER ROLLS

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

CARAMEL-PECAN STICKY ROLLS

Steps:

• In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
• Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

EASY CARAMEL STICKY ROLLS

Steps:

• Heat oven to 350°F In an ungreased 8-inch round pan, mix brown sugar and whipping cream. Sprinkle with pecans.
• In small bowl, mix sugar and cinnamon. Unroll breadstick dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end; separate at perforations. Place coiled dough in pan.
• Bake 20-25 minutes or until golden brown. Cool 1 minute. Place serving plate upside down onto pan; turn plate and pan over. Let pan remain there 1 minute so caramel can drizzle over rolls.

EASY-TO-MAKE STICKY ROLLS

Steps:

• Prepare a 9-inch round cake pan with the cooking spray; set aside.
• On a lightly floured surface, roll out thawed dough to a 12 x 16 inch rectangle. Sprinkle brown sugar over the top. Starting with the narrow end, roll up jelly roll fashion.
• Spread the honey in the bottom of the prepared pan. Sprinkle chopped walnuts and cinnamon over the honey in the pan. Cut the rolled dough into 16 pieces. Place the pieces, cut sides down, in the pan. Brush the rolls with the melted butter. Let rise until triple in size.
• Meanwhile, preheat oven to 375 degrees.
• Bake in preheated oven for 30 minutes, or until golden brown. Turn out of pan immediately on a serving platter.

OVERNIGHT STICKY ROLLS

Steps:

• In a bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and shortening to 120°-130°. Add to the flour mixture. Beat on low speed for 2 minutes; beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a saucepan, combine 1/2 cup butter, brown sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved and butter is melted. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans., Punch dough down. Turn onto a floured surface; divide dough in half. Roll each portion into a 12x8-in. rectangle. Spread with remaining butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. , Cut into 1-in. slices. Place rolls, cut side down, in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator 20 minutes before baking. Bake at 400° for 20-25 minutes or until golden brown. Invert rolls onto a serving platter.