Grandmas sticky rolls

 
                           GRANDMAS STICKY ROLLS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breadmaker                       Rolls
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -DIANA LEWIS (VGWN37A)
    3       c            Bread flour
      1/4   c            Sugar
    6       tb           Butter
    1       t            Salt
    3       tb           Powdered buttermilk
      7/8   c            Water
    2       ts           Active dry yeast
    1 1/2   ts           Quick rising yeast.
    1 1/2   ts           Cardomon -- + -
 
   Make on dough cycle. There are several ways to make these one is to
   cut into 12 to 15 equal pieces then roll each into a rope about 6 to
   8 inches long tie in a knot and pinch ends together and place pinched
   end side down in a lightly greased pan. Let rise till doubled about
   45 minutes. The other way is to cut up 36 equal pieces and roll into
   balls then place three balls into a muffin tin. Let rise as
   previously stated. Bake in a preheated 350 degree oven for 13 to 15
   minutes till tops are a golden brown. For the sticky part after
   removal of rolls from oven brush on a mixture of melted butter about
   1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly
   dissolved let mixture cool some and brush on rolls. These rolls are
   just as good without. They also reheat real well. If you would like
   to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes.
   DO NOT BROWN. Let them cool completely before storing (DO NOT put on
   the glaze) tops of rolls will be slightly tacky will last 5 to 7 days
   in fridge and a month in freezer to bake brown and serve preheat oven
   to 350 bake 8 minutes. This dough also make excellent cinnamon rolls
   roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on
   how many and how big you want to make them. Take 1 TBL of soft butter
   and spread all around leaving 1/4 inch of edge. Then sprinkle
   cinnamon all around as much as you want then take 1/2 cup brown sugar
   and sprinkle. You can also add the same amount raisins. Roll up into
   a log and cut off about 1-1/2 to 2 inches and place in a lightly
   greased pan. Let rise 45 minutes and bake 15 to twenty minutes at
   350. when somewhat cooled drizzle on a glaze of powdered sugar,
   butter, vanilla extract and milk then devour. Happy holidays
   Diana(:>) 2010PST181291 FROM: DIANA LEWIS (VGWN37A)
  
 
 
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