By Lucy McCullough
Many years ago our dear friend and neighbor “over the hill” Mary Tuthill shared her wonderful sticky bun recipe with us. Her recipe begins with a versatile roll recipe that we served as cloverleaf-style rolls at the Catamount Tavern in the early 80s. The past several years our daughter, Cam, has been the responsible baker of the delightful sticky buns for our special family dinner gatherings and brunches.
She substitutes the corn syrup with maple syrup (a much healthier and tastier choice). She also prepares one pan with the chopped nuts for the nut lovers and one pan without the nuts for those who prefer no nuts.
2 cups milk
2 yeast portions
2 tablespoons salt
1/4 cup sugar
10 cups of flour
Scald 2 cups milk. Add 3 teaspoons (or less) salt and ¼ cup sugar. Cool to 85 degrees.
Dissolve 2 cakes of yeast in 1 cup 85 degree water for 10 minutes. Add the cooled milk mixture until smooth. Gradually add 8-10 cups of flour. Knead. Let rise ‘til double.
(Cloverleaf rolls: Form rolls into 3 walnut size balls per roll and place in a muffin tin. Permit to rise again ‘til double. Bake at 375 degrees for 25 minutes. Rub tops with butter.)
Prepare the rolls as above.
Heat and blend: ½ cup butter, 2 cups brown sugar and 1 cup maple syrup.
Sprinkle 2/3 cup chopped nuts (optional) in bottom of two 9”x12” pans.
Divide dough in half. Roll each half to 24” x 12”. Spread each half with two tablespoons of butter, sprinkle with a mixture of ½ cup sugar and 1 ½ teaspoons cinnamon. Starting with the 24” side, roll into logs. Cut into 2-inch slices and place in prepared pans. Let rise ‘til double (about 40 minutes.)
Bake at 375 degrees, 25 minutes. Cool five minutes. Run a knife around the outside edge and dump upside down onto a serving plate.
Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996.