This gooey recipe will make everyone want to rise and shine.
Try this Maple Sticky Buns recipe and meet a syruping family.
PREP: 30 min. + chilling • BAKE: 25 min. • YIELD: 2 ½ dozen
2 packages ( ¼ ounce each) active dry yeast
2 cups warm water (110¡ to 115¡)
¼ cup shortening
½ cup sugar
1 large egg
2 tsp. salt
6-6½ cups all-purpose flour
1. In a large bowl, dissolve the yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each of the portions into a 16x10-in. rectangle.
3. On each rectangle, spread 2 Tbsp. butter; sprinkle each
6 Tbsp. butter, softened
¾ cup packed brown sugar
1 Tbsp. ground cinnamon
¾ cup chopped walnuts
1 ½ cups maple syrup Additional brown sugar with ¼ cup brown sugar, 1 tsp. cinnamon and ¼ cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
4. Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
5. Preheat the oven to 350°. Bake for 25-30 minutes or until golden brown. Cool in pans for 5 minutes; invert onto serving plates.
MAPLE STICKY BUNS
My family has a small sugaring operation in our backyard. This recipe makes good use of the maple syrup we produce. Everyone loves eating these sticky buns year after year.
PER SERVING: 224 cal., 6g fat (2g sat. fat), 13mg chol., 187mg sod., 39g carb. (19g sugars, 1g fiber), 4g pro.
Cover the yeast dough with plastic wrap coated with nonstick cooking spray before setting it to rise.