Philadelphia Sticky Buns - Rolls Recipes - Recipes for Rolls

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Recipe for Philadelphia Sticky Buns from the Rolls section.

Philadelphia Sticky Buns

This is the famous bun of the Quaker City.

1 1/4 cups milk
1 package active dry yeast
1/4 cup warm, not hot, water
5 cups sifted flour, or more
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1/2 cup shortening
3/4 cup granulated sugar
2 eggs
1/4 cup butter or margarine
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts
1/2 cup raisins or currants
1 cup dark or light corn syrup

Scald milk; cool to lukewarm. Dissolve the yeast in water for 10 minutes and combine with milk. Make a sponge by adding 2 cups of flour, salt and 1 tablespoon sugar, beating until smooth. Set aside in a warm place.

Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening mixture, then stir in remaining 3 cups flour. Cover and let rise in warm place until double in bulk.

Divide dough in half and roll each portion to 1/4-inch thickness. Spread with softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll and cut in 1 1/2-inch lengths. Stand buns in 2 deep 9-inch pans that have been well buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double in bulk. Bake at 350 degrees F until brown, about 45 minutes. Turn out of pans immediately.

Yields 2 dozen sticky buns.



We hope you enjoy your freshly made Philadelphia Sticky Buns. This recipe came from Rolls's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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