Philadelphia Sticky Buns Recipes

STICKY BUNS

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

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.

HOMEMADE STICKY BUNS

Steps:

• Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
• Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
• On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
• Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
• Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
• Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
• After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
• Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
• After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.

PHILADELPHIA STICKY BUNS

Steps:

• In large bowl, combine 2 cups flour, sugar, salt, lemon peel and yeast. In 2-quart saucepan over low heat, heat water, milk and ½ cup butter until mixture is very warm but you can still hold your finger in it (120-130 degrees). Butter does not need to melt completely. With mixer at low speed, gradually pour liquid into dry ingredients; beat until just mixed. At medium speed, beat 2 minutes, scraping bowl with rubber spatula. Beat in eggs and 1 ½ cups flour or enough to make a thick batter; continue beating 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour (about 2 cups) to make a stiff batter. Cover with towel; let rise in warm place (80 to 83 degrees), free from draft, until doubled, about 1 hour. In 2-quart saucepan, melt remaining ½ cup butter. Add 1 cup brown sugar and corn syrup. Heat, stirring until sugar is dissolved. Pour into two 9X9 baking pans. Sprinkle with nuts. In small bowl, combine remaining ½ cup brown sugar and cinnamon. Set aside. Punch dough down by pushing center of dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut in half. Roll one dough ball into 14X9 rectangle. Brush with 1 tablespoon melted butter. Sprinkle with ½ of the reserved cinnamon-sugar mixture and ½ cup raisins. Starting at narrow end, roll tightly, jelly-roll fashion; pinch seam to seal. Cut into 9 1-inch slices. Place cut side down in prepared pan. Repeat with remaining dough. Cover with towel; let rise in warm place until doubled, about 1 hour. Preheat oven to 375 degrees. Bake 25 minutes o4 until tops are golden and rolls sound hollow when tapped with finger. Immediately invert onto serving platter to cool. REFRIGERATOR METHOD; Prepare dough and shape as above. After shaping buns, cover with towel and refrigerate up to 24 hours. When ready to bake, remove from refrigerator and let stand in warm place about 1 hour. Bake as above.

PHILADELPHIA STICKY BUNS

Steps:

• Yeast Dough:.
• In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
• Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
• Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
• Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
• Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
• Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
• Place in lightly greased bowl; turn to grease all over.
• Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
• Topping:.
• While dough rises, in a small bowl with spoon cream the butter and brown sugar.
• Spread on bottom and sides of 9X9X2-inch square baking pan.
• Place pecans evenly on top, flat sides up.
• When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
• Roll up from long side, jelly-roll fashion; pinch edge to seal.
• Cut crosswise into 12 pieces.
• Place, cut side down, into prepared pan.
• Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
• Preheat oven to 375 degrees.
• Bake sticky buns 25 to 30 minutes, or until golden brown.
• Invert on plate, let stand 1 minute then remove pan.
• Serve warm.

CHEF JOHN'S STICKY BUNS

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

STICKY BUNS

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough 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 small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.