Philadelphia Sticky Buns

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Philadelphia Sticky Buns Ingredients

YEAST DOUGH	2 1/2 c Flour
1/3 c Milk	Filling
1/4 c Sugar	1/2 c Margarine; softened
1/2 ts Salt	3/4 c Light brown sugar
1/4 c Margarine	1/2 c Pecan halves
1/4 c Warm water; (105-115F)	1/2 c Chopped raisins
1 pk Dry yeast	1 ts Cinnamon
1 Egg

Instructions for Philadelphia Sticky Buns

This is a recipe I sometimes make on Sun. mornings. Very TNT. It is from McCalls magazine April 1981. In a small pan heat milk until bubbles form around edge of pan. Remove from heat and add sugar, salt and 1/4 cup margarine. Stir to melt margarine. Cool to lukewarm. Sprinkle yeast over warm water in a large bowl. Stir to dissolve. Stir in luke warm milk mixture. Add the egg and 2 cups of the flour. Beat with an electric mixer until smooth. Add the remaining 1/2 cup of flour. Mix until dough is smooth and leaves side of bowl. Turn out dough onto lightly floured surface. Knead until dough is smooth and blisters appear. Place in a lightly greased large bowl and turn to bring greased side up. Cover with a towel and let rise in a warm place(85F)free from drafts until double in bulk(1-1 1/2 hous) Meanwhile, make filling. In a small bowl with a wooden spoon cream 1/4 cup margine with 1/4 cup brown sugar. Spread on bottom of 9x9 in. square baking pan. Sprinkle with pecans. Roll dough into a 16x12 in. rectangle. Spread with 1/4 cup softened margarine and sprinkle with 1/2 cup brown suger, raisins, and cinnamon. Roll up from long side, jelly roll fasion. Pinch edge to seal. Cut crosswise into 12 pieces. Place cut side down in pan. Let rise in a warm place free from drafts 1- 1 1/2 hours until double in bulk. Meanwhile preheat oven to 375F. Bake 25- 30 min. or until golden. Invert on plate and let stand 1 min. Remove pan and serve warm. Posted to TNT Recipes Digest by Wilson on Mar 16, 1998

Main Ingredient: Cuisine: Uncategorized

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