Sticky Buns

Gran always called these "Sticky Buns". Our family's version of Cinnamon Rolls.







Soften 2 package active dry yeast in 1/2 cup warm water  and set aside.

Put into a large bowl:1/2 cup shortening (oleomargarine), softened
1/2 cup sugar (I use brown sugar)
1 1 /2 teaspoons salt

Scald 2 cups milk.


Pour scalded milk over ingredients in bowl and stir. When lukewarm, blend in, 1 cup sifted flour.  

Add about 3 cups flour to the yeast mixture and beat until very smooth. Then add  1 egg, well beaten.

Then beat in about 2 - 2 1/2 cups sifted flour using just enough flour to make a soft dough. Turn dough onto lightly floured surface and let stand 5 - 10 minutes.

After dough has rested, knead until it is smooth and elastic using as little additional flour as possible. (Gran always said it would feel like silk passing over your hands. Not wet, but not dry. If you get too much flour your dough will be heavy. Not enough kneading and it won't rise properly.)

Form dough into a ball and place in greased bowl. Cover bowl with damp towl and let stand in a warm place until dough is doubled.

Cover bottom of 13" x 9" pan with 1/2 cup brown sugar, 1/2 cup melted butter or margarine, 1 teaspoon cinnamon and 1/2 cup nuts. 

Once dough is doubled, punch down with fist. Remove from bowl and place on a lightly floured surface. Roll into an 18" x 9" oblong. Spread with 5 tablespoons softened butter or margarine; sprinkle with a mixture of 3/4 cup brown sugar and 1 1/2 tablespoons cinnamon; 1/2 cup chopped nuts (optional; note: I usually use more nuts). Beginning with longer side, roll dough tightly. Press the edges to seal. Using a butter knife, cut the roll into 1 inch slices. Arrange rolls on sugar mixture, cut-side down.

Bake at 350 degrees F 25-30 minutes. Turn pan upside down at once onto a tray or platter. Leave the pan on top of the rolls for a minute to let all the butterscotch drip down over them.