Baking in Bowties: Dutch Sticky Rolls

Authentic Pennsylvania Dutch cinnamon buns straight from Dan's Mom!

Ingredients

• 1 cup Milk + 2 Tbsp Reserved
• 5/6 cup Butter + Some for Brushing
• 2 Eggs
• 2 Packs rapid rise yeast
• 1/2 cup sugar
• 1/4 cup lukewarm water
• 5 1/2 cup AP Flour
• 1 tsp Salt
• 1 cup Brown Sugar
• Cinnamon
• Pecans or Walnuts for Garnish

Dan's Mom's Directions

Scald 1 cup of milk and set aside to cool until lukewarm. Put 1/3 cup butter into the milk to melt. When the mixture is lukewarm beat 2 eggs into the liquid with a fork.

Proof 2 packages of rapid-rise yeast and 1/2 cup white sugar in 1/4 cup lukewarm water until foamy.

Mix the dry ingredients:

• 5 1/2 cups flour
• 1 tsp salt

Mix everything above together in a very large mixing bowl. Knead well. Sprinkle with cooking oil and grease the top of the dough. Cover with cellophane so the dough stays moist. Oil the inside rim of the bowl as well.

Melt 1 cup brown sugar and 1/2 cup butter and 2 Tablespoons of milk. Set aside to cool. (This is Grandma's style, but I always doubled the caramel sauce!)

In about 1 hour the dough should be doubled in size.

Oil your hands and punch down the dough. Moisten your counter top and line with cellophane. Sprinkle well with flour and turn out the dough. Flour the top of the dough as needed. Pat it down into a rectangle (or in 2 batches) until about 1/2 inch thick. You may need to rest the dough every few minutes and then try again if it is high-gluten flour and is very elastic.

Brush the dough with even more melted butter. Evenly cover the butter with sugar. Sprinkle evenly with cinnamon. Roll up jelly-roll style by lifting the cellophane layer closest to you to help it roll evenly.

Cut into one-inch thick rolls.

Pour the melted sauce into the pan/pans. Grandma often sprinkled pecans or walnuts in the caramel sauce. Line with rolls and cover loosely with cellophane. Allow to rise and double again--about 45 minutes.

Bake at 350 on the middle rack until brown--about 25 minutes, but check in 20.

After removing the rolls from the over, IMMEDIATELY turn over onto cookie sheets lined with heavy-duty foil. If you don't remove the rolls immediately they will be permanently glued into the pans. Trust me on this!

Part 1

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Part 2

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