* Exported from MasterCook * Mrs_Fields_Sticky_Buns Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- Sweet Dough Recipe Topping: 1/2 cup margarine -- softened 1 cup brown sugar, packed 1. Take a piece of dough the size of a small bowl. Roll it in your hands into the shape of a snake about 2" in diameter. Cut the roll of dough into 1 1/2" inch slices (depends on the size of your muffin tin. Or can be placed in a cake pan) 2. *Very Well* grease the tins- even into the corners and sides. Mix the filling into a mixture the constistancy of Cream of Wheat. Put 2-ish rounded tsp. of mixture into muffins tins or place at the bottom of the cake pan under the buns. 3. Roll pieces of dough in your hands into balls (you need flour on your hands so dough does not stick). Let rise 30 to 40 minutes (cover with plastic bags). 4. Preheat oven to 350 degrees. 5. Bake for 30 to 40 minutes. Check frequently for sufficent browning and rising. Let sit for 1 minute on a rack and quickly turn out onto wax paper. Lift onto cake rack. Description: "My Mother-in-law's recipe!" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8108 Calories; 278g Fat (30.8% calories from fat); 148g Protein; 1254g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 5745mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 52 Fat; 24 1/2 Other Carbohydrates. NOTES : (Quantities of margerine and sugar may vary depending on tins used.) Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sweet Dough Recipe Recipe By :Jeannette Field Serving Size : 0 Preparation Time :0:00 Categories : Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------- 3 packages yeast 3/4 cups water -- lukewarm 1 tsp. sugar 1 1/2 cups milk 3/4 cups shortening 2 tsp salt 3/4 cups sugar 2 eggs -- well beaten (2- 3 eggs) 9 cups flour -- divided, or less 1. Mix the yeast, water, and first amount of sugar. Set aside and let rise for about 10 minutes. 2. Scald the milk, shortening, salt, and remaining sugar. Cool to lukewarm. Add the yeast mixture and the beaten eggs. Add 4 1/2 cups of the flour and beat with beater until it bubbles. Gradually add the other 4 1/2 cups of flour (or less). Knead and let rise once. 3. Let rise, pound down and knead again (but not as long as first time), let rise again, then form into what you want. 4. Use for Tea rings, Braids, Chelsea Buns, or Sticky Buns. Description: "For Tea Rings Chelsea Buns, and Sticky Buns" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 6469 Calories; 187g Fat (26.2% calories from fat); 147g Protein; 1039g Carbohydrate; 38g Dietary Fiber; 424mg Cholesterol; 4593mg Sodium. Exchanges: 57 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 34 Fat; 10 1/2 Other Carbohydrates. NOTES : Can be made in your bread machine on "dough" cycle. Beware of overflow!! Don't open oven until 25 minutes have passed. Will cause them to deflate. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0