Peggy Budd’s Sticky Buns
Ingredients
For the ingredients and step-by-step instructions for preparing the dough, see my post, Peggy Budd’s Potato Refrigerator Rolls. Don’t forget – after the dough has doubled in the refrigerator (covered with a dampened cloth), take one-fourth of the dough for this recipe.
Instructions
1) After the dough has doubled in the refrigerator (covered with a dampened cloth), take one-fourth of the dough and roll it out on a floured surface into a long, narrow rectangle.
2) Spread brown sugar on the surface of the dough.
3) Then pour melted butter over the brown sugar.
4) Sprinkle chopped pecans over the butter/sugar.
5) Roll lengthwise to encapsulate the butter/sugar/nuts.
6) In muffin/cupcake pans, spread butter on the bottom and sides. Place a teaspoon of brown sugar at the bottom of each cup.
7) Add chopped nuts or a single half nut. Peggy loved a single half nut!
8) When muffin pans are prepared (as above), slice the rolled up dough into 3/8″ slices and place in each cup. Should yield 1 dozen rolls.
9) Let it rise for several hours with a light-weight cloth, at room temperature.
10)I preheat the oven, then bake at 350 ° and watch them. You don’t want them to burn. About 12-15 minutes.
Have a large platter ready. Turn the muffin pans upside down over a platter immediately to release the rolls.
Enjoy!
