Recipe For Cooking Philadelphia Sticky Buns

Toaster Oven Yeast Breads :: Dinner Rolls

Philadelphia Sticky Buns

This is the famous bun of the Quaker City.

1 1/4 C. milk
1 pkg. active dry yeast
1/4 C. warm, not hot, water
5 C. sifted flour, or more
1 1/2 tea. salt
1 Tbsp. sugar
1/2 C. vegetable shortening
3/4 C. sugar
2 eggs
1/4 C. butter or margarine
1/2 C. brown sugar
2 tea. cinnamon
1/2 C. chopped walnuts
1/2 C. raisins or currants
1 C. dark or light corn syrup

Scald milk; cool to lukewarm. Dissolve the yeast in water for 10 min. and combine with milk. Make a sponge by adding 2 C. of flour, salt and 1 Tbsp. sugar, beating until smooth. Set aside in a warm place.

Beat vegetable shortening until light. Whip in 3/4 C. sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in vegetable shortening mixture, then stir in remaining 3 C. flour. Cover and let rise in warm place until double in bulk.

Divide dough in half and roll each portion to 1/4-in. thickness. Spread with softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll and cut in 1 1/2-in. lengths. Stand buns in 2 deep 9-in. pans that have been well buttered and filled with syrup to a depth of 1/4 in. Cover. Let rise until double in bulk. Bake at 350 degrees F until brown, about 45 min. Turn out of pans immediately.

Makes approximately 2 dozen sticky buns.