Philadelphia sticky buns * vgwn37a & bgmb90b

Yield: 12 Servings

Measure Ingredient
3 cups Bread flour
¼ cup Sugar
6 tablespoons Butter
1 teaspoon Salt
3 tablespoons Powdered buttermilk
⅞ cup Water
2 teaspoons Active dry yeast
1½ teaspoon Quick rising yeast.
1½ teaspoon Cardamon; + -
½ cup Pecans; whole
½ cup Butter
½ cup Brown sugar

Mort has always craved Philadelphia Sticky buns..the REAL THING...and I suddenly had a light bulb go off with thanks to Diana Lewis; (for the GREATEST sweet roll recipe) and my daughter Lois for her Upside Apple pie...I took the two and put them together...voila the best sticky buns since we left home...and EASY! The following is Diane's grandma's recipe..for the Breadmaker...Assembly for bottom follows.

Make on dough cycle or on MANUAL... This dough also make excellent cinnamon rolls roll out dough into a rectangle about ¼ to ⅛ inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving ¼ inch of edge.

Then sprinkle cinnamon all around as much as you want then take ½ cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins. Roll up into a log and cut off about 1-½ to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and milk then devour. Happy holidays FROM: DIANA LEWIS (VGWN37A) ASSEMBLY: I used a nine inch shallow quiche pan...butter very well...all over sides too. Place the pecans in the bottom of the pan and sprinkle with the brown sugar. Put the rolls on top of this mixture and bake at 375 degrees for about 20 minutes...WATCH carefully because ovens vary. Cool for EXACTLY 5 minutes and turn out. HEAVENLY!!! I didn't use the glaze..ENJOY... By Elaine Radis.

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