Yes, two old recipes in one day. This one is for the Weekend Cookbook Challenge blogging event, and coincidentally, the theme this month was “Vintage Cookbooks” (where vintage = before 1980). Lucky for me, my mom recently handed down her well-used copy of that included her famous sticky bun recipe, the stuff the dreams of my childhood were made of. I’ve taken a few liberties with the recipe (like doubling the amount of butter/brown sugar in the topping, and using darn near a whole bag of pecan halves, because I like my sticky buns really chock full of nuts), but it’s got the spirit of the original. The only problem I ran into was with when I tried to remove it from the pan when it was done baking – most of the “sticky” stuff stuck to the pan, so I’m going to have to play around with that part of the recipe a bit. It didn’t affect the taste any, though.
This has to be the best yeast dough I’ve ever worked with in my life. It rose and rolled out like a dream, and if all yeast recipes were this cooperative, I’d bake with yeast a whole lot more. I’m not sure if it was because I used rapid rise yeast or because I used the dough hook on my mixer to incorporate the flour initially, but this sweet yeast dough recipe is a keeper in any case. And my mom let me borrow her pans to make this, too – a couple of 12″ deep dish pizza pans work perfectly for this recipe. A couple of other quick notes: the recipe calls for scalding the milk, but this is an old recipe, and isn’t necessary in this day and age – as long as you get it up to around 105-110 degrees, it’s warm enough to activate the yeast – make sure it’s not hotter than that, though – or you’ll kill the poor things. And also, the filling didn’t go very far. Next time around, I’d double it.
Cinnamon Rolls (aka Mom’s Sticky Buns)
recipe from “Culinary Arts Institute Encyclopedic Cookbook (1970)”
1 cake yeast
1 cup warm water
1/2 tsp salt
5 tbsp. sugar
Flour (about 6 cups)
1 c. scalded milk
2 eggs, well beaten
1/2 c. melted butter
4 tbsp. sugar
4 tbsp. butter
1 1/2 tsp. cinnamon
1/4 c. broken nut meats
Add yeast to warm water, following directions on package. Pour half the scalded milk over salt and 1 tbsp. sugar. Cool to lukewarm and add softened yeast. Sift in about half the flour, beating thoroughly until the dough is smooth and falls from spoon in sheets. Place in greased bowl. Lightly grease surface and cover with clean, dry towel. When dough doubles in bulk, punch down. Mix remaining lukewarm milk and sugar with eggs and melted butter before adding to dough. Stir enough of the remaining flour in to form ball which does not stick to bowl. Turn out on floured surface and allow to rest 5 to 10 minutes. Knead dough until smooth and elastic and small blisters are evenly distributed under the surface. Set aside in greased bowl, grease and cover.
Let rise again; roll out on a floured board. To prepare filling: Mix sugar, butter, cinnamon, and nuts together wirth fork. Spread on dough, roll up like a jelly roll and cut crosswise into 2 inch pieces. Place on greased pan, cut side up, let rise until doubled in bulk and bake in 375 degree oven 20 to 25 minutes. Makes 24 large rolls.
Caramel Pecan Rolls: Roll dough in rectangular sheet to 1/4 inch thickness. Spread with filling and roll up as for cinnamon rolls. Melt 6 tbsp. butter in baking ban and add brown sugar to a depth of 1/4 inch. Arrange 1/2 cup pecan halves over sugar. Cut rolls crosswise into slices 1 1/2 inches in thickness. Place, cut side up, in pan. Cover and let rise until doubled in bulk. Bake at 375 25 to 30 minutes. Invert pan on cooling rack and allow to stand a few seconds before lifting off pan. Makes about 30.