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Sticky Buns II

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 25 buns


  •       2   packages active dry yeast
  •    1/4   cup lukewarm water
  •    1/4   cup butter
  •    1/4   cup shortening
  • 2-1/2   cups sugar
  •       1   teaspoon salt
  •       1   cup milk, scalded and cooled to lukewarm
  •       2   eggs, beaten
  •       1   orange rind, grated
  •       4   Tablespoons orange juice
  •       5   cups all-purpose flour, sifted
  •       3   Tablespoons butter, melted
  •    1/2   cup pecans
  • Brown Sugar Mixture
    • 1/2   cup brown sugar
    •    2   teaspoons cinnamon
  • Topping
    •    2   Tablespoons butter
    •    1   cup brown sugar
    •    2   Tablespoons water


Preheat oven to 375� F.

  1. In a glass, dissolve yeast in water. 
  2. Allow to foam.
  3. In an electric mixing bowl, attach bowl, dough hook, and mix the butter, shortening, sugar, and salt. 
  4. Use Speed 2 and mix for 15 seconds. 
  5. Add the yeast mixture and milk and stir for 15 seconds. 
  6. Then add the eggs, orange rind, orange juice, half the flour, and stir for 15 seconds. 
  7. Add the remaining flour, a 1/2 cup at a time and beat for 1 minute.
  8. Remove dough and place in a greased mixing bowl, cover, and let rise 1 hour or until double in size. 
  9. On a floured board, knead bread until smooth and elastic. 
  10. Roll dough into a ball and place in greased bowl. 
  11. Let rise until doubles in size.
  12. Remove dough, place on floured board, and punch down. 
  13. Cut through with a knife to improve texture and roll to /4-inch thickness. 
  14. Brush with melted butter. 
  15. Sprinkle dough with brown sugar mixture. 
  16. Roll dough (like jelly roll) and with a sharp knife, cut into 1-1/2-inch slices.
  17. Combine the butter, brown sugar and water to make the topping. 
  18. Bring mixture to a boil and simmer 30 seconds. 
  19. Pour mixture into greased pans, and sprinkle pecans. 
  20. Place rolls on the mixture and let rise until double in size. 
  21. Place in oven and bake 25 minutes.

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