Buns - Sticky

Travel Food Recipes

The Voss Inn Bed & Breakfast in Bozeman, Montana is a 100-year old red brick mansion which lies in the heart of the university town. Try out this classic recipe for breakfast rolls: STICKY BUNS 1/2 cup sugar 6 cups unsifted all-purpose flour 1 1/2 tsp salt 2 packages active dry yeast 1 cup milk 2/3 cup water 1/4 cup butter 2 eggs, at room temperature 3/4 cup melted butter (approximately) 1/2 cup brown sugar (approximately) 1/3 tsp cinnamon (approximately) 1/4 cup white sugar (approximately) 1/4 cup peanut oil (approximately) Spray 4 round cake pans with Pam vegetable cooking spray. Mix 5 cups of the flour, sugar, salt and yeast. Heat to lukewarm the milk, water and 1/4 cup butter, and mix them into the flour mixture. Add eggs, working them into a dough with your hands (or use the dough hook of and electric mixer). Slowly add last cup of flour. Turn onto a board and knead for 10 minutes. Allow dough to rise in a greased bowl for 20 to 30 minutes. Punch down on a lightly-floured board and roll into a rectangle. Melt the remaining butter. Using a little more than half of the melted butter, cover the bottoms of the 4 round cake pans. Pour the rest of the butter over the dough rectangle, spreading to cover. Sprinkle brown sugar over butter in pans and over the dough rectangle. Combine cinnamon and white sugar and sprinkle over the dough, roll it up, and slice into 24 buns. Place 6 buns in eachpan and brush tops with peanut oil. Refrigerate, covered, for 2 to 24 hours. Preheat oven to 375. Allow buns to stand at room temperature for 20 to 30 minutes, then bake 25 minutes or until done. Yields 24 sticky buns. Bed and Breakfast Inns

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