A quick and easy recipe to prepare in the morning or when unexpected company drops in for coffee.
Yield: 12 sticky buns
- ¼ cup water
- ½ cup milk
- 2 Tbsp butter
- 1 large egg
- 3 cups bread flour
- 1 tsp salt
- 2 Tbsp granulated sugar
- 1 packet (1/4 oz, 2¼ tsp) RED STAR Active Dry Yeast
- 2 TBSP Butter
- ¼ cup Brown sugar, packed
- 2 TBSP Sugar
- 2 tsp Cinnamon
Bread Machine Method
- Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Rising, Shaping and Baking section below. See our Bread Machine section for more helpful tips and information.
- Combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120º to 130º F.
- Hand-Held Mixer Method
- Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Standard Mixer Method
- Combine dry mixture and liquid ingredients and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Food Processor Method
- Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 15 x 12-inch rectangle. Spread with 2 TBSP softened butter. Mix together dry topping ingredients and sprinkle onto dough. Starting with shorter side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13 x 9- inch cake pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 20 to 25 minutes. Remove from pan; cool.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
- Photo by Kate Donahue