Sticky Buns Extra Sticky!

                                                                       

A good sticky bun is sticky! A GREAT Sticky Bun is EXTRA STICKY!

This recipe makes 6 large Sticky Buns just double the recipe to make 12!

Dough:

1/2 Cup Scalded Milk, to scald bring milk almost to the boiling point!

1/2 Cup Warm Water NOT HOT!

1 Packet of Yeast

1/4 Cup Shortening

1/4 Cup Sugar

3/4 TSP Salt

1 Beaten Egg

3 & 1/2 Cups Flour

1 TSP Vanilla

Scald the milk & while it is hot pout it over the shortening, sugar, & salt that you have in a large deep bowl. Now dissolve yeast in the warm water. Let sit until cooled. Now add the beaten egg & vanilla. Once the milk mixture is at room temperature add the yeast mixture & stir well. Now add the flour & stir well no mixer needed just stir very well. If dough is wet add just enough flour to get a workable but NOT DRY dough. Knead lightly then spray with baking spray the bowl you used or oil it & put the dough back in the bowl & cover with a clean towel. Let rise until doubled in size it should take about 2 hours.  Once doubled do the following:

Roll the dough out on a lightly floured surface. Make a rectangle about 18 inches long 8 inches wide. Spread dough evenly with 4 TBS melted butter, 1 TBS Cinnamon. Roll up like a jelly roll & cut into 6 large slices. Lay them flat on your floured surface & let them double.
Now make the Sticky Syrup.
STICKY SYRUP:
1 Cup Brown Sugar
3/4 Cup Water
2 TBS Butter
Dash of Salt
1 TSP Vanilla
OPTIONAL, Once syrup is in the pan you made add any of the following, 1& 1/2 Cup large chopped Pecans, Walnuts, & or Raisins! I made my plain but I love Pecan Nut Sticky Buns too! If you add nuts or raisins they go on top of the syrup & then the dough on top of the nuts! 
Stir all together in a deep saucepan & bring to a full rolling boil stir the entire time. Let boil about 5 minutes then set aside to cool. Once your buns have double do the following.
Preheat oven to 375 degrees. Pour syrup in the bottom of a 9x13 pan. Gently using a spatula lay each slice cut side down so they are flat into the syrup. Leave room between each roll. Bake for 2 minutes in the oven. Then, remove from the oven & let cool in the pan for 20 minutes before dumping them out on a clean flat surface. Serve lightly warm or room temperature. LANCASTER COUNTY PA DUTCH GOODNESS RIGHT THERE!