Sticky Buns

Also known as Sticky Bums.  When Max was about 3, this is what he called them.  My first General Conference after I was married, I found myself alone and bored while Jason was gone at Priesthood Session.  I decided to make Sticky Buns.  I have only missed making these a few conferences since.  Other times I've made them are usually when my little brother is visiting, and he requests them.  

When I was in HS, my mom made these on occasion, and had them waiting for my friends and I after a date, or after a dance.  We would eat sticky buns and talk to my mom.  I plan to do the same thing when my kids are teenagers, because sticky buns are really good at getting teenagers to talk. 

In a large mixing bowl (free stand mixer with bread hook) - 

2 Cups flour (bread flour)

1/2 cup sugar

1 tsp. salt

2 pkgs. yeast or 2 Tbsp.

In a small saucepan, on the stove top heat to very warm, 120 degrees-130 degrees Fahrenheit.

1 cup water

1 cup milk

1/2 cup margarine or butter (I use margarine)

After it is warmed, slowly add, while mixing, into the flour mixture.

Beat in 1 egg.

Mix in with bread hook, or large wooden spoon, 4-5 cups more flour till dough pulls away from the sides of the bowl.  On floured surface, knead in another cup or so of flour, till dough is soft, and not sticky, but still elastic. (I never knead it, I just use my bread hook to add in flour, till the dough is just right.)  

Place dough in greased (I spray with cooking spray) bowl.  Cover and let rise in warm place for about an hour.

Punch dough down, and let sit for 15 minutes. (This is when I get the pans ready.)  

Prepare 2 9x13 pans - 

Mix - 

1 cup brown sugar

1 cup soft Margarine

1/4 cup light corn syrup (Karo) 

Spread this mix on the bottom and sides of 2 greased (sprayed with cooking spray) 9x13 pans.  Top with 1 cup chopped Pecans. (I only put nuts in one pan, because not all the kids like the nuts, but I sure do!)

On a floured surface roll out half the dough into large rectangle.  Spread with soft butter, and sprinkle with a cinnamon and sugar mix.  Roll up starting with the long side.  Cut into 1 inch pieces (about).  I get 15 rolls in each pan.  Do the other half of the dough for the next pan.  Cover and let them rise for about 1 hour.

 Place the rolls about an inch apart in the pans.

 Bake at 350 degrees for 25-30 minutes.

 Cool for about 1 minute, then invert onto foil covered, large cookie sheets.  I put the cookie sheet over the pan, then grab with hot pads and flip over.  I then use a rubber spatula to scrape all the Carmel left in the pans, onto the rolls.

They are best warm.  Eat soon after baking, pop in the oven to warm for 10 minutes, or microwave for 30 seconds, one at a time.