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Maple Sticky Buns

My family has a small sugaring operation in our backyard. This recipe makes good use of the maple syrup we make. It's a family tradition to serve these sticky buns on Thanksgiving every year.

30 ServingsPrep: 30 min. + chilling Bake: 25 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/4 cup shortening
1/2 cup sugar
1 egg
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
6 tablespoons butter, softened
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup chopped walnuts
1-1/2 cups maple syrup
Additional brown sugar

Directions

In a large bowl, dissolve yeast in water. Add the shortening, sugar,
egg, salt and 5 cups flour. Beat until smooth. Add enough remaining
flour to form a soft dough. Cover and refrigerate or up to 24 hours.
Punch dough down. Turn onto a floured surface; knead until smooth and
elastic, about 6-8 minutes, adding more flour if needed. Divide into
thirds. Roll each portion into a 16-in. x 10-in. rectangle.
On each rectangle, spread 2 tablespoons butter; sprinkle each with
1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour

2 of 2

Maple Sticky Buns (continued)

Directions (continued)

syrup into three greased 9-in. round baking pans. Sprinkle with
additional brown sugar.
Tightly roll up each rectangle, jelly-roll style, starting with a
short side. Slice each roll into 10 pieces; place over syrup. Cover
and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool in
pans for 5 minutes; invert onto serving plates. Yield: 2-1/2
dozen.

Editor's Note: 11-in. x 7-in. baking pans may be substituted for the 9-in. round pans.

Nutrition Facts: 1 serving (1 each) equals 224 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 187 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.