My grandmother would always create her famous Sticky Buns every year around christmas time. Since she has passed, I would like to carry on the tradition. However, all she left behind was a list of ingredients. She had the process tucked away in her head. The ingredients are:
- 2 teaspoons dry yeast
- 1 1/4 cup warm water
- 3 tablespoons butter/margarine, softened
- 3 tablespoons sugar
- 2 tablespoons instant non-fat dry milk
- 1 teaspoon salt
- 3 - 3 1/4 cups bread flour (or all-purpose flour)
- 1/3 cup butter or margarine, softened
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup butter or margerine
- 1/4 cup corn syrup
- 1/2 cup chopped pecans
I have a bit of baking experience, and have found some similar recipes online, but not the exact same ingredients.
My grandfather knows a bit of the process, but not completely. He said: "I'm assuming you make it just like any other rolls (1). Because it has yeast in it, you have to let it rise. Flatten it out with a rolling pin and then put it on a cookie sheet, cover with a towel. Then let it rise for maybe 30 minutes, it should double in size. Roll it out with a rolling pin and spread the filling on it; roll it up into a pipe like tube; slice it into the thickness you want (2); place the rolls in 9-inch pans all together (no space between)(3). Spread sauce on top (4). Bake at 350 F for 20-25 min - good luck!"
Before I go and waste a ton of ingredients trying to figure it out, is there a way I can find out what best process might fit for this?
- What process should I use for the dough?
- What thickness would be preferable for the rolls to bake properly without being raw in the middle in that time?
- Do I really need to leave the rolls stuck together while baking, or should I keep them apart and let them expand into each other?
- It seems like the sauce shouldn't go on top before baking, that would make them soggy, no?