About the Book | Find Lari on
In Pennsylvania, you'll find these extra-rich cinnamon buns at the Amish stands. I use the same dough and make one pan of sticky buns while another pan of Parker House Rolls is rising in the refrigerator. The Parker House Rolls freeze well, but the sticky buns you just have to eat all at once.
1 recipe Easy Yeast Dough
1 stick 4 ounces butter plus
1 cup dark brown sugar
1/3 cup light corn syrup
3/4 cup toasted pecan halves
1 tablespoon cinnamon
1 cup raisins
Preheat oven to 375°
Divide dough in half. Reserve 1 portion for a second pan of buns or another use. Spray a 9-by-9-by-3-inch baking pan (see Kitchen Wisdom below) with non-stick cooking spray. Set aside.
In a large saucepan, bring 1 stick butter, brown sugar an corn syrup to a boil. Cook over medium heat for about 1 minute, or until butter is melted and sugar is dissolved to form a syrup. Pour into prepared pan and spread pecans evenly over the bottom. Set aside.
Roll dough half into 14-by-9-inch rectangle. Brush melted butter over the top. Sprinkle cinnamon and then raisins evenly over the top and press slightly into dough.
Roll up dough from the long side into a 14-inch log. Pinch ends and seam closed. Cut into 9 1½-inch slices and place cut side down on pecans in pan.
Bake buns for 25 or 30 minutes or until brown. Let cool for 15 minutes and invert on a serving platter.
MAKES 9 BUNS
Easy Yeast Dough
When I was fresh out of college and in my first real job I shared an apartment with another graduate, Carol Ganotis. Her mother, Betsy Rees, made rolls with this dough. She took them to almost every church supper as well as the weekly family dinner gathering—not to mention the care packages she made for us. Whenshe game me the recipe she was emphatic that the second addition of flour must be stirred in with a wooden spoon. I must admit to cheating once or twice and using a heavy-duty mixer and being disappointed in the result. Mom always does know best. This is a very versatile dough and adapts well to many uses.
2 cups lukewarm water
2 ¼-ounce envelopes
¼ cup sugar
2 tablespoons butter, cut in pieces
1 tablespoon plus 1 teaspoon salt
2 eggs, beaten
about 7 cups bread flour
In a small bowl combine ½ cup water and yeast.
In a seperate mixing bowl, add sugar, butter and salt to remaining 1½ cups water. Stir to melt butter and blend ingredients. Add yeast mixture and eggs and mix well.
Using an electric mixer, beat together 2 cups flour with yeast mixture. Add 3 more cups flour, a handful at a time, stirring with a wooden spoon. Dough will be sticky.
Knead dough for 10 minutes, adding 1½ to 2 cups more flour, ¼ cup at a time, until the dough is smooth and elastic.
Place dough in a greased bowl. Cover and set aside to rise in a warm spot until doubled in bulk, about 1 hour.