MOLASSES-PECAN STICKY BUNS
As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.-Shirley Saylor, Felton, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls., In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish., Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 328mg sodium, Carbohydrate 61g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
EASY MOLASSES STICKY BUNS
Your family will jump out of bed when they smell these ooey-gooey caramel rolls baking in the oven. The tender treats look as delicious as they taste! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices., For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.
Nutrition Facts : Calories 445 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 68g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.
MOLASSES PECAN STICKY ROLLS
Originally from Country Woman, I modified the receipe from using rapid rise yeast to traditional. These are wonderful and so sticky good!
Provided by Grandma Deb
Categories Yeast Breads
Time 2h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine 2 c flour and yeast in large mixing bowl. In saucepan, combine water, milk, sugar, salt and butter or margarine. Heat and stir over low heat till butter or margarine is almost melted. Let cool till lukewarm.
- Add warm milk mixture to flour and yeast. Beat till smooth. Add remaining flour to make a sticky dough. Turn out onto floured surface and knead 7-8 minutes till smooth and elastic. Place dough into greased bowl turning to grease top. Cover and let rise in warm place 45-60 minutes till doubled.
- For topping, in saucepan, melt butter. Add brown sugar, molasses and pecans. Stir to combine. Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
- Turn dough out onto lightly floured surface. Roll to 12x17" rectangle. Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon. Roll up starting with a long side and pinch edges to seal. Cut into 12 rolls and place cut side down in pan.
- Cover pan and let rise till doubled, approximately 30 minutes. Bake at 375 degrees till brown on top. Remove from oven and let sit for a couple of minutes. Turn out onto serving platter.
Nutrition Facts : Calories 462.9, Fat 20.6, SaturatedFat 10.4, Cholesterol 42.1, Sodium 346.3, Carbohydrate 65.5, Fiber 2.2, Sugar 29.1, Protein 5.9
EASY CARAMEL STICKY ROLLS
These are so easy to make that my 12-year-old has prepared them as a treat for weekend breakfasts or snacks.
Provided by TasteTester
Categories Breakfast
Time 35m
Yield 6 rolls
Number Of Ingredients 6
Steps:
- Heat oven to 350°F In an ungreased 8-inch round pan, mix brown sugar and whipping cream. Sprinkle with pecans.
- In small bowl, mix sugar and cinnamon. Unroll breadstick dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end; separate at perforations. Place coiled dough in pan.
- Bake 20-25 minutes or until golden brown. Cool 1 minute. Place serving plate upside down onto pan; turn plate and pan over. Let pan remain there 1 minute so caramel can drizzle over rolls.
Nutrition Facts : Calories 186.8, Fat 10.6, SaturatedFat 4.8, Cholesterol 27.2, Sodium 12.8, Carbohydrate 23.7, Fiber 0.7, Sugar 22.2, Protein 0.9
MOLASSES-BOURBON PECAN PIE
Steps:
- Preheat the oven to 350°F.
- Combine the molasses, sugar, eggs, bourbon, butter, vanilla, and salt in a large bowl and stir to mix. Place the pecans in the bottom of the pie shell and spread evenly. Pour the molasses mixture over the pecans.
- Place the pie on a rimmed baking sheet and bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center.
- Remove from the oven and let cool for several hours before slicing.
- Everyday Piecrust
- Combine the flour, sugar, and salt in a bowl and stir to mix.
- Cut the butter and shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal. Work quickly so the butter remains cool and doesn't melt into the flour.
- Combine the 3 tablespoons ice water with the egg and vinegar in a separate bowl and stir to mix. Add the egg mixture to the flour mixture and stir with a fork just until the dough clumps together and is moist enough to pat together. Do not mix any more than necessary. If the dough is dry and crumbly, add more ice water, 1 tablespoon at a time, just until the dough comes together; do not add so much water that the dough becomes wet or sticky.
- Turn the dough onto a lightly floured work surface and, with lightly floured hands, form into a ball. Divide the dough in half and form each piece into a flat disk. Wrap each disk in plastic and refrigerate for at least 1 hour, or for up to 3 days.
- Check the pie recipe for special rolling instructions. To prepare a basic pie shell, remove the dough from the refrigerator and let sit for about 10 minutes. Place on a lightly floured work surface. Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Fold the dough in half or gently roll it onto the rolling pin and lift it over the pie pan. Press the dough lightly into the bottom and up the sides of the pan. Trim the excess dough, leaving about 1 1/2 inches of dough draped over the pan. Roll the extra dough under itself to form a rim around the edge of the pan. Crimp the rim of dough with your fingers or press with the tines of a fork. Prick the bottom of the crust two or three times with a fork to create small holes.
- Cover the crust with plastic and refrigerate for at least 1 hour, or up to 3 days, before proceeding with a recipe or partially or fully prebaking the crust (see Know-how, page 345).
- Jam Tarts
- Start with the trimmings or one full recipe of Cornmeal Crust (page 331), Sweet Tart Crust (page 344), or Everyday Piecrust (page 341). Dust a rolling pin with flour and roll the dough between 1/8 and 1/4 inch thick. Press the dough into 2-inch tart shells and refrigerate for about 30 minutes.
- Fill each shell with about 1 teaspoon of your favorite jam and arrange on a baking sheet. Place in the refrigerator to chill completely, about 1 hour.
- When ready to bake, preheat the oven to 375°F.
- Bake for 25 to 30 minutes, rotating the baking sheets halfway through, until the jam is bubbling and the crust is golden brown. Remove from the oven and let cool slightly before serving warm or completely cooled.
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