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Grandpa Tom's Sticky Buns

(by Patricia Becker-Spellman)


1 1/2 packages yeast

1 1/4 c. warm water

4 c. flour

1/4 c. sugar

3 T. powdered milk

1 t. salt

2 eggs

1/2 c. melted butter

Filling:

2 T. butter, at room temperature

1/2 c. sugar

2 t. cinnamon

Sticky Topping:

1/2 c. butter

1/2 c. water

8 oz. brown sugar

3/4 c. walnuts

3/4 pecans

Dissolve yeast in warm water.

Mix all dry ingredients, then add wet ingredients, adding yeast/water last.

(Add additional flour if dough is too soggy.)

Place in large floured bowl in warm spot on counter, cover with dry kitchen towel, and let dough rise for about 30 minutes.

Knead dough, place back in bowl, and let rise again.

Repeat kneading/rising process.

For topping:

Boil butter, water, and brown sugar together until blended and sugar is dissolved.

Butter two round cake pans.

Preheat oven to 375 F.

Distribute hot topping mixture evenly into cake pans and add nuts, mixing together.

Divide dough in two.

Roll each piece out to a large rectangle, approximately 18 x 12 inches.

Brush each piece with half of softened butter.

Mix sugar and cinnamon, and sprinkle on dough.

Roll dough up into a log shape and cut into 1-inch slices. (Kitchen string works best.)

Place slices into nut mixture in both pans.

Bake for 30 minutes (do not overbake).

Place a sheet of foil on a large plate, then place plate on top of cake pan, and flip.


(Read Not Another Sad Dinner, the story that accompanies this recipe.)

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