Pennysylvania Dutch Sticky Buns

12 ingredients

2 c. scalded milk
1/2 c. butter
1 1/2 tsp. salt
1/2 c. sugar
1 pk. active dry yeast
1/4 c. warm water
9 c. flour
4 tbsp. melted butter
3/4 c. sugar
1 1/2 tsp. cinnamon
12 tbsp. butter
1 1/3 c. brown sugar

Scald the milk by bringing nearly to a boil and removing immediately from heat.

To the scalded milk add 1/2 cup butter, 1 1/2 teaspoons salt and 1/2 cup granulated white sugar; stir until the butter has melted.

Dissolve the yeast in 1/4 cup warm water; set aside. When milk mixture has cooled to lukewarm, pour in the dissolved yeast and water mixture. Add enough flour (about 9 cups) to make soft dough.

Knead dough on a lightly floured work surface until dough is no longer sticky.

Transfer to a greased bowl, turning upside down once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place (80°F) several hours until it triples in bulk.

Roll into a rectangle 12x24 inches. Brush with 4 tablespoons of melted butter. Mix Sugar and cinnamon and sprinkle on dough.

Roll up like a jelly roll. Divide the roll into 4 equal portions and each portion should then be cut into 10 slices.

Brush four 8-inch baking pans with oil or spray with non-stick spray. Into each of the pans, dot 3 tablespoons butter over the bottom and cover with 1/3 cup brown sugar.

Place 10 rolls, cut side up into each pan. Cover pans again and allow to rise in a warm, draft-free place until almost doubled in size. The second rising usually takes longer than the first.
Bake for 20 to 25 minutes in a preheated 375°F oven. Remove buns from pans and turn upside down to cool.

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