Farm Ta­ble

This gooey recipe will make ev­ery­one want to rise and shine.

Farm & Ranch Living - - CONTENTS - PRISCILLA ROSSI

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.


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.

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