Millers Dining Room Sticky Buns Recipes

STICKY BUNS RECIPE

Steps:

• Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
• Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
• Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.
• Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
• Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
• Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.
• Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

MILLER'S DINING ROOM: STICKY BUNS

Steps:

• 1. For the Topping : (to be put in each muffin cup) 1 to 2 teaspoons melted butter 1 tablespoon light brown sugar 1 dash cinnamon For the Filling: 1/4 cup butter, melted 2 to 3 cups light brown sugar
• 2. In large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Mix well.
• 3. In saucepan, heat milk, water and butter just until warm (between 120 and 130 degrees F). Add milk mixture to flour mixture. Add egg. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make soft dough.
• 4. Turn out onto well-floured board or pastry cloth and knead until smooth and elastic, about 3-5 minutes.
• 5. Place in well-greased bowl, turning to grease top. Cover with clean cloth toweling or waxed paper. Let rise in warm oven (turn oven to lowest setting for one minute, then turn off) for 15-20 minutes, or place in warm area of kitchen and let rise until doubled in size.
• 6. Prepare muffin tins by generously greasing each cup with butter, adding about 1 tablespoon of brown sugar to each cup. Set aside.
• 7. Amply flour clean toweling or pastry cloth. Roll dough out into rectangular shape no more than 12 inches wide and about 1-inch thick. Generously brush dough with melted butter. Sprinkle up to 1/2-inch brown sugar over top of butter.
• 8. Roll dough loosely as for jellyroll, pinching along the seam to secure filling. Cut into 1-inch slices and place in prepared cups.
• 9. Bake rolls in oven preheated to 400 degrees for about 10-15 minutes, or until golden brown. Let cool a minute, then remove rolls with fork. Spoon any remaining topping over the rolls.
• 10. There was a footnote included when I received the recipe, but it kinda felt like an advertisement. *Recipe note: Miller's secret was the type of brown sugar the restaurant used - C&H Pure Cane Golden Brown, but Domino brand is a good substitute. (Honestly I've used private label too. Still wonderful)