RC’s Sticky Buns

In large bowl, sprinkle yeast and 1/4 Cup granulated sugar over warm water; stir until dissolved. Add warm milk, shortening, salt, egg, and 1 Cup flour

Using mixer at low speed, beat until well blended. Increase speed to high; beat 2 minutes. Stir in enough additional flour to make a soft dough (you may not use all of the flour). Turn out dough onto a lightly floured surface, knead until smooth and elastic, about 5 minutes.

Place dough in a large greased bowl, turning over dough so that the top is greased. Cover with a towel and let rise in a warm place until doubled (about 1 hour).

Punch down dough, cover and let rest 10 minutes. Meanwhile, combine 1 stick butter, 1 Cup brown sugar , and 1/4 cup dark corn syrup in a small pan. Slowly bring to a boil and let boil for 30 seconds. Pour into a 13x9x2 baking pan, add nuts to top of mixture if desired.

In small bowl, stir together cinnamon, and 1/4 Cup brown sugar.

On a lightly floured surface, roll out dough into a 15″x10″ rectangle. Brush with 2 Tablespoons of melted butter, and then sprinkle with cinnamon mixture.

Starting with one long side, roll up the dough in a jelly-roll fashion. Pinch seam to seal, Cut into 15 equal slices. Arrange slices, cut side down, on top of brown sugar mixture in pan. Cover and let rise until doubled, (about 45 minutes)

Bake in 375 degree oven 20-25 minutes or until golden

YEILD:15 ROLLS