Best Sticky Buns Dog Team Tavern Website Recipes

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DOG TEAM STICKY BUNS



Dog Team Sticky Buns image

Make and share this Dog Team Sticky Buns recipe from Food.com.

Provided by MsBindy

Categories     Yeast Breads

Time 3h

Yield 16 serving(s)

Number Of Ingredients 13

1 1/4 ounces yeast
1 cup water (105-115 degrees F)
2 tablespoons shortening
2 tablespoons sugar
1 teaspoon salt
1 egg, beaten
1/2 cup mashed potatoes (warm)
3 cups flour (may need more)
3 tablespoons butter, melted
1 tablespoon cinnamon
1 cup maple syrup
1/2 cup cold water
1/2 cup walnuts, coarsely chopped

Steps:

  • Dissolve yeast in warm water; let stand 5 minutes.
  • Mix together shortening, sugar, salt, egg, mashed potato; add dissolved yeast.
  • Mix in flour to make a soft dough.
  • Turn on to floured board, knead until smooth and elastic, adding more flour if necessary.
  • May refrigerate overnight now.
  • Roll out dough into a 9*16 rectangle and butter generously with melted butter.
  • Sprinkle dough with mixture of cinnamon and sugar; roll toward one long edge.
  • Slice into 1 inch thick pieces.
  • Butter a 9*13 baking pan.
  • Mix maple syrup with water; pour into pan; sprinkle nuts over bottom of pan.
  • Place slices of dough, cut side down, on top of syrup mixture.
  • Let rise at room temperature until doubled.
  • Preheat oven to 350°F.
  • Bake about 30 minutes.
  • Invert onto platter or foil to cool if you like your sticky buns gooey; Invert onto a rack if you don't like goo. Either way, be careful as syrup is very hot.

Nutrition Facts : Calories 218.8, Fat 6.9, SaturatedFat 2.2, Cholesterol 19.1, Sodium 188.9, Carbohydrate 35.8, Fiber 1.7, Sugar 13.8, Protein 4.4

STICKY BUNS ( DOG TEAM TAVERN WEBSITE )



Sticky Buns ( Dog Team Tavern Website ) image

You got to try these! The restaurant sadly burnt down so the website is limited though the recipe is on there. I remember these from when I was a little kid.

Provided by malinda sargent

Categories     Other Breakfast

Time 2h40m

Number Of Ingredients 11

¾ lb peeled and cubed potatoes
1 stick margarine at room tempature
2 3/4 c sugar
1 1/2 tsp salt
1 pkg active dry yeast
2 eggs well beaten
7 c all purpose flour
1 1/2 c light brown sugar, firmly packed
1 1/2 c chopped walnuts
2 stick lightly salted butter, melted
1/4 c cinnamon

Steps:

  • 1. Boil potatoes in salted water to cover until tender, about 10 minutes. Drain the potatoes, reserving 1 ½ cups of the cooking liquid, and mash. Measure 1 Cup of the mashed potatoes and reserve the rest for another use.
  • 2. Stir together the mashed potatoes, margarine, ½ cup of the sugar and salt. Cool to lukewarm and add yeast, eggs and the reserved 1 ½ cups cooking liquid. Mix well. Add flour and stir. Knead on a lightly floured surface until the dough is smooth and elastic. Set in a lightly oiled bowl, cover with a damp cloth and let rise in a warm place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.
  • 3. Butter three 9-inch round or square baking dishes. Distribute brown sugar evenly among the pans. Sprinkle with enough water to make the sugar very wet. Distribute walnuts evenly over the brown sugar
  • 4. Roll out the dough into a ½-inch-thick rectangle on a well-floured surface. Brush with melted butter. Stir together the remaining 2 ¼ cups sugar and cinnamon. Sprinkle over the buttered dough. Roll up the dough as you would a jelly roll. Cut into ½-inch-thick slices. Arrange the slices cut-side up in the prepared pans so that they are almost touching. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
  • 5. Preheat oven to 350 degrees F. Bake the sticky buns until golden brown, 20 to 30 minutes. Immediately invert the buns onto a plate. MAKES 6 TO 8 STICKY BUNS PER PAN

CHAMOMILE LEMON STICKY BUNS



Chamomile Lemon Sticky Buns image

Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert.

Provided by Benjamina Ebuehi

Yield Makes 7 buns

Number Of Ingredients 16

150ml (scant ⅔ cup) milk
4 loose leaf chamomile tea bags
1 tsp. vanilla bean paste
300g (generous 2 cups) strong bread flour, plus extra for dusting
25g (3 Tbsp.) caster (superfine granulated) sugar
½ tsp. fine sea salt
1 tsp. fast-action dried yeast
1 egg, beaten
25g (1½ Tbsp.) unsalted butter, softened, plus extra for greasing
1 Tbsp. pearl sugar (optional)
100g (3½ oz/½ cup) caster (superfine granulated) sugar
Grated zest of 2 lemons
85g (⅓ cup plus 2 tsp.) unsalted butter, softened
100ml (scant ½ cup) water
100g (½ cup) caster (superfine granulated) sugar
2 chamomile tea bags

Steps:

  • Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.
  • In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.
  • Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1-2 hours or until nearly doubled in size.
  • Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.
  • Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.
  • Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3-4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25-35 minutes, or until the rolls are puffy and touching each other.
  • Top with pearl sugar, if using, and bake for 35-40 minutes until a deep brown color.
  • While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.
  • When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.

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