MOM'S STICKY BUNS
We have had this monkey bread my whole life! Just 4 ingredients and they are so soft and light. Seriously delicious! My mom's sticky buns are amazing!
Provided by Sweet Basil
Categories Yeast Bread Recipes and Quick Bread Recipes
Time 4h25m
Number Of Ingredients 4
Steps:
- Spray your bundt pan and stagger the frozen Rhodes rolls.
- Sprinkle the rolls with 1/2 pkg of Butterscotch pudding.
- Melt the butter and brown sugar together and pour over rolls and dry pudding.
- Cover with Saran Wrap and let rise 4 hours (My mom has always made these Christmas eve and allowed them to just rise through the night. We did go to bed around midnight though and they were usually cooked around 7 so don't let them rise forever)
- Bake at 350 for 20-25 min.
- Be so careful to not over or under bake. I usually do 22 min and then check them.
Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Sugar 18 g, Carbohydrate 19 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 143 mg, Fiber 1 g, UnsaturatedFat 4 g
MOM-MOM'S STICKY BUNS
Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.
Provided by phalanx0
Categories Bread Yeast Bread Recipes
Time 3h
Yield 20
Number Of Ingredients 18
Steps:
- Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
- Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
- Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
- Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
- Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 60.1 g, Cholesterol 49.6 mg, Fat 16.4 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 213.6 mg, Sugar 33.7 g
MOM'S BEST HOT CROSS BUNS
I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough 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 the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.
Nutrition Facts :
MOM'S BUNS
My Mom has nice buns !! I finally got the recipe, and I'm posting it here for safe keeping. The method seems old fashioned, but it has never failed.
Provided by Chef Dee
Categories Breads
Time 42m
Yield 4 doz.
Number Of Ingredients 8
Steps:
- In a very large mixing bowl, add the sugar, oil and salt into the boiling water. let cool to lukewarm, then stir in eggs. If you think the water may to too hot for the eggs, temper them by putting the them into a small dish and very slowing pour about 1/4 c of the water on to them stirring with a fork the whole time. When mixed, pour them into the sugar/water mixture.
- In a separate bowl, stir the flour and yeast together, them add to the water mixture about 2 cups at a time. Exact measurements will vary, but the dough should be soft, not sticky.
- Dump the dough onto a lightly oiled cookie sheet and knead the dough. Clean and oil the large bowl it was in, put the dough in and brush with oil. Let is rise in a warm place (the oven - shut off, but with light on is a good spot) until doubled.
- Punch down, let rise until double again.
- Shape into buns and place into well oiled pans.
- Let rise, bake @ 350 for 20-25 min's until brown.
- Brush with butter when baked.
- This is a very large batch and can be halved. It is also a great dough for cinnamon buns and pizzas if you have some left over.
MY MOM'S STICKY CINNAMON BUNS
A recipe handed down from my Mom. We tweaked and tweaked till we got it just right! If Pillsbury Hot Roll mix ever goes off the market, I'll have a lot of recipes that don't work anymore. I use it as a base for everything!
Provided by Cabin Cat
Categories Yeast Breads
Time 1h5m
Yield 12 rolls, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
- STIR in hot water, butter and egg until dough pulls away from sides of bowl.
- Turn dough out onto lightly floured surface.
- With greased or floured hands, shape dough into a ball.
- KNEAD dough for 5 minutes until smooth.
- Cover dough with large bowl' let rest 5 or 10 minutes.
- (skip steps 5 & 6 if making icing topped cinnamon buns).
- Make pan coating, if using, by mixing all together in a small bowl,.
- microwave for about a minute until blended.
- Make filling and set aside.
- At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
- TO SHAPE roll dough to about a 10" X 15" rectangle.
- SPREAD filling mixture evenly over dough.
- Starting with narrow side, roll tightly and pinch edges to seal.
- Cut into 12 or 16 even pieces and place cut side down in prepared pans.
- Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
- Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
- Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
- Cool one minute, remove from pans by flipping onto serving plate for stickies.
- You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
- NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
- The topping is only used when making sticky-style.
MOM-MOM'S STICKY BUNS
Famous in my family and always looked forward to when being prepared by my grandmother. My father demands that it is made for his birthday breakfast each year. Best enjoyed warm out of the oven.
Provided by phalanx0
Categories Yeast Bread
Time 3h
Yield 20
Number Of Ingredients 18
Steps:
- Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
- Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
- Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
- Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
- Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 60.1 g, Cholesterol 49.6 mg, Fat 16.4 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 213.6 mg, Sugar 33.7 g
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