Sticky Buns I Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (Sticky Buns I Recipe). Yum! What can be better than a hot sticky bun for breakfast-or a late night snack? Pop one (leftover) into the microwave for a few seconds to make them taste fresh from the oven.

Brief

Servings: 24

Yield: 2 dozen

Sticky Buns I Recipe

Ingredients

2 ½ teaspoons active dry yeast

½ cup warm water (110 degrees F/45 degrees C)

1 ¼ cups buttermilk

2 eggs

5 ½ cups all-purpose flour

½ cup margarine

softened

½ cup white sugar

2 teaspoons baking powder

2 teaspoons salt

2 tablespoons margarine

softened

½ cup white sugar

2 teaspoons ground cinnamon

½ cup melted butter

½ cup packed brown sugar

⅓ cup raisins

⅔ cup chopped pecans

Irresistible Whole Wheat Challah

Bread

Directions

Step 1

Dissolve yeast in warm water in a large mixing bowl. Add buttermilk eggs 2 1/2 cups flour 1/2 cup margarine 1/2 cup white sugar baking powder and salt. Blend 30 seconds with mixer on low speed scraping sides and bottom of bowl. Beat 2 minutes on medium speed.

Step 2

Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes or about 200 turns on a lightly floured board.

Step 3

Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled.

Step 4

Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.

Step 5

Coat two 9 inch round cake pans with 1/4 cup melted butter 1/4 cup brown sugar and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan leaving a small space between slices. Let rise until doubled.

Step 6

Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.

Nutritional Information

Sticky Buns I Recipe

Servings Per Recipe:24

Calories: 270.2

% Daily Value *

Protein: 4.5g 9%

Carbohydrates: 37.8g 12%

Dietary Fiber: 1.3g 5%

Sugars: 14.8g

Fat: 11.6g 18%

Saturated Fat: 3.7g 19%

Cholesterol: 26.2mg 9%

Vitamin A Iu: 355.5IU 7%

Niacin Equivalents: 2.8mg 22%

Vitamin C: 0.2mg

Folate: 65.8mcg 16%

Calcium: 55.9mg 6%

Iron: 1.7mg 9%

Magnesium: 13.8mg 5%

Potassium: 101.9mg 3%

Sodium: 347.1mg 14%

Thiamin: 0.3mg 27%

Calories From Fat: 104.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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