Sticky Buns

Name: Sticky Buns
Yield: Makes 18 large or 36 small sticky buns
Ingredients: 1 teaspoon salt; 1½ teaspoons lemon extract (not lemon rind); ¾ cup raisins; ½ cup chopped walnuts or pecans; ½ cup chopped walnuts or pecans; 3 tablespoons vegetable oil, melted butter, or margarine; 3 tablespoons vegetable oil, melted butter, or margarine; 3 tablespoons vegetable oil, melted butter, or margarine; 2 tablespoons ground cinnamon; 11 cups unbleached all-purpose flour; 4 tablespoons instant yeast or 5 tablespoons active dry yeast1; 4 tablespoons instant yeast or 5 tablespoons active dry yeast1; 1 teaspoon baking soda; 1 cup sugar; ¾ cup canola, soy, or corn oil; ¾ cup canola, soy, or corn oil; 1 tablespoon salt, preferably sea salt; 1 tablespoon salt, preferably sea salt; 3 cups white sugar; 1 quart buttermilk; ¾ cup canola, soy, or corn oil; 1 cup light corn syrup; 1½ pounds margarine or butter, softened; 1½ pounds margarine or butter, softened; 3 cups brown sugar

Preparation info

Makes
18
small sticky buns

Difficulty
Easy

Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

About

Sticky buns are made with a soft, sweet, oil and buttermilk dough. The oil and buttermilk give the dough a pastrylike quality. It is easy to roll out and sticky buns could be called sweet strombolini.

Ingredients

11 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon

Dessert
Snack
Vegetarian

Method

Mixing and Kneading

Mix the dry ingredients, including the yeast, in a bowl, then add the ¾ cup oil and the buttermilk, reserving a little buttermilk for adjustments during kneading. Mix the dough in a bowl until all the ingredients form a ball. Turn the dough out onto a floured countertop an