CLASSIC STICKY ROLLS (COOKING FOR 2)

Classic Sticky Rolls (Cooking for 2) image

If you've ever woken up craving a warm, gooey sticky roll for breakfast, but just don't want to make a huge batch, this recipe is just for you (and one other person). These made-from-scratch rolls are surprisingly simple, full of buttery caramel flavor and have just the right sticky-and-tender texture to make them an all-time-favorite recipe.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 3h20m

Yield 4

Number Of Ingredients 13

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Ingredients

1 1/2 to 2 cups Gold Medal™ all-purpose flour or bread flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1/2 cup warm milk (110°F to 115°F)
2 tablespoons butter, softened
1 egg yolk
1/2 cup packed brown sugar
1/4 cup butter, softened
2 tablespoons light corn syrup
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened

Steps:

In medium bowl, mix 1 cup of the flour, the granulated sugar, salt and yeast. Add milk, 2 tablespoons softened butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
Spray 8-inch square pan with cooking spray. In 1-quart saucepan, heat 1/2 cup brown sugar and 1/4 cup softened butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into pan.
In small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon; set aside.
Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 8x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons softened butter; sprinkle with cinnamon sugar. Roll rectangle up tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With serrated knife, cut roll into 4 (2-inch) slices.
Place slices, cut sides up, slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
Heat oven to 350°F. Bake 28 to 32 minutes or until golden brown. Let stand 2 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain on top of rolls 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Nutrition Facts : Calories 630, Carbohydrate 93 g, Cholesterol 110 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Roll, Sodium 510 mg, Sugar 51 g, TransFat 1 g