Recipe Corner (1/14/10)

Sticky buns warm the kitchen

Jan. 14, 2010

By Ginger Isham

After the Dog Team Tavern burned down a few years ago, I heard a rumor someone was still making their famous sticky buns and selling them. Before the fire you could buy them in the freezer of a local supermarket and they just were not that good. I think they had a short life.

Every month at our Isham family gathering, everyone looks forward to Aunt Jean’s sticky buns that are just as good — there is never a one left over. I am not sure she uses the same recipe, but here is the Dog Team’s recipe:


Dog Team Sticky Buns

1 cup hot mashed potatoes (plain)

1/2 cup sugar

1 1/2 teaspoon salt (I use less)

1/2 cup butter (cut up into 3 or 4 chunks)

1 package yeast

2 eggs (room temperature)

1 1/2 cups warm potato water (add tap water if not enough from potatoes)

7 cups flour (approximate)

Add sugar, salt and butter to hot potatoes. When lukewarm, add yeast, eggs and potato water. Stir in flour a couple cups at a time until you have stiff dough. Turn onto floured shelf and knead until smooth, about 8 minutes. Place in oiled bowl and let rise in pre-warmed oven (turn oven on warm for about 3 minutes) or on top of refrigerator. When double in size, punch down and place in fridge and chill. Spray 3 round cake pans with oil and cover bottoms with 1/3 inch of brown sugar. Add enough water to make sugar wet (1 to 2 tablespoons). Sprinkle with chopped walnuts. Roll dough out on floured surface until about 1/2 inch thick.

Brush with melted butter and sprinkle with a mixture of sugar and cinnamon. Roll up as a jelly roll and cut into 1/2 inch slices. Place side by side in prepared baking pans. Let rise. Bake at 350 degrees for 30 to 35 minutes. Turn out of pans immediately as they come from the oven. Delicious warm and fresh! You could add maple syrup in place of some of the brown sugar.


60-Minute Sticky Buns

A daughter in our family makes wonderful sticky buns but uses a 60-minute roll recipe that makes a smaller batch. You let them rise and then punch down and follow above recipe.


4 to 5 cups flour

3 tablespoons sugar

pinch of salt

2 packages dry yeast

1 cup milk

1/2 cup water

1/4 cup butter

Combine 3 1/2 cups flour, sugar, salt and yeast. Heat milk and butter until very warm. Add slowly to flour mixture. Add 1 cup more flour. (I keep out enough flour for floured surface for when I knead dough and roll out or shape into bread or rolls). Turn out onto floured surface and knead until smooth. Place in a greased bowl and turn over. Let rise 15 minutes in warm place. Punch down, turn out on floured surface and roll to 1/2 inch thick and follow above directions.

These buns are well worth the time. You can make the dough and let it rise overnight in fridge for first step.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.