Whole Wheat Sticky Buns
- Number of Servings: 38
Ingredients
1 1/2 C unsalted butter, melted (3 sticks)2 1/2 T SAF Instant Yeast2 C filtered water, warmed and divided1/2 C + 1 T + 1 1/2 C honey1/4 t ground ginger1 t Redmond Sea Salt2 large eggs6 1/2 cups whole wheat flour (freshly ground is best, if you have the means - use 4 2/3 C wheat berries)1/4 C vital wheat gluten2 T safflower oil3-4 T + 3 t ground cinnamon, or to taste2 C Thompson organic raisins1 1/2 C pecans, coarsely chopped
Dough:
Dissolve yeast in 1/2C warm water with 1T honey and the ginger. Let proof in a warm place, like the top of your refrigerator. Measure 1/2C honey into a large mixing bowl or the bowl of an electric mixer with a dough hook. (I use a Bosch mixer.) Add remaining warm water, salt, eggs, 1/2C of the melted butter, and the yeast mixture. Beat. Add gluten and 3C flour and beat in. Stir in 2C flour if mixing by hand, or just add to electric mixer. Push dough to the side of the bowl and add remaining flour to the bottom, or just add it to the electric mixer bowl. Heat oven to 150 degrees. Keep it there for 2-3 minutes while kneading dough. Turn oven off before putting the dough in to rise. Knead right in the bowl or with the electric mixer for 5 minutes. Push dough to side of bowl. Add oil to bottom of bowl. Roll dough in oil so it is completely covered. Cover with plastic wrap and let rise in oven until double in size, about 20 minutes. Prepare filling and pans as directed below.
Filling:
In small bowl, mix 1/2C of the melted butter and the cinnamon. Measure out the raisins.
Pans:
Spray 1-9x13" and 1-8X8" pan with nonstick cooking spray. Pour remaining melted butter into pans and turn to coat. Drizzle with 1 1/2C honey or until the honey is about 1/4" deep in pans. Sprinkle with chopped nuts and cinnamon (1t cinnamon for the 8x8 and 2t for the 9x13 pan).
Assemble:
After dough has doubled in size, cut it in half. Roll out each half on an oiled surface to a rectangular shape, about 22x12". Spread filling mixture over dough, dividing evenly between the 2 rectangles. Sprinkle with raisins. Roll up dough on the long side, so you have a 22"-long roll. Warm oven for raising again. Cut roll into 1" rounds. (Use thread or unflavored dental floss. Slide thread under roll to 1" from end. Bring ends of thread up on either side, cross them over to the other side, and pull straight, lowering your hands to the counter as you pull.) Place in prepared pans. Cover with plastic wrap and let rise in oven again, until doubled in size. Remove from oven. Preheat oven to 350 degrees. Bake sticky buns on center rack for 20-25 minutes or until lightly browned and firm. Let cool in pan for about 10 minutes, then turn out onto cookie sheets to complete cooling. Serve warm. May be refrigerated in Ziploc bags and reheated (sealed in foil) in the oven. They also freeze well.
Serving Size: Makes approximately 38 rolls.
Number of Servings: 38
Recipe submitted by SparkPeople user PAULA2099.
Dissolve yeast in 1/2C warm water with 1T honey and the ginger. Let proof in a warm place, like the top of your refrigerator. Measure 1/2C honey into a large mixing bowl or the bowl of an electric mixer with a dough hook. (I use a Bosch mixer.) Add remaining warm water, salt, eggs, 1/2C of the melted butter, and the yeast mixture. Beat. Add gluten and 3C flour and beat in. Stir in 2C flour if mixing by hand, or just add to electric mixer. Push dough to the side of the bowl and add remaining flour to the bottom, or just add it to the electric mixer bowl. Heat oven to 150 degrees. Keep it there for 2-3 minutes while kneading dough. Turn oven off before putting the dough in to rise. Knead right in the bowl or with the electric mixer for 5 minutes. Push dough to side of bowl. Add oil to bottom of bowl. Roll dough in oil so it is completely covered. Cover with plastic wrap and let rise in oven until double in size, about 20 minutes. Prepare filling and pans as directed below.
Filling:
In small bowl, mix 1/2C of the melted butter and the cinnamon. Measure out the raisins.
Pans:
Spray 1-9x13" and 1-8X8" pan with nonstick cooking spray. Pour remaining melted butter into pans and turn to coat. Drizzle with 1 1/2C honey or until the honey is about 1/4" deep in pans. Sprinkle with chopped nuts and cinnamon (1t cinnamon for the 8x8 and 2t for the 9x13 pan).
Assemble:
After dough has doubled in size, cut it in half. Roll out each half on an oiled surface to a rectangular shape, about 22x12". Spread filling mixture over dough, dividing evenly between the 2 rectangles. Sprinkle with raisins. Roll up dough on the long side, so you have a 22"-long roll. Warm oven for raising again. Cut roll into 1" rounds. (Use thread or unflavored dental floss. Slide thread under roll to 1" from end. Bring ends of thread up on either side, cross them over to the other side, and pull straight, lowering your hands to the counter as you pull.) Place in prepared pans. Cover with plastic wrap and let rise in oven again, until doubled in size. Remove from oven. Preheat oven to 350 degrees. Bake sticky buns on center rack for 20-25 minutes or until lightly browned and firm. Let cool in pan for about 10 minutes, then turn out onto cookie sheets to complete cooling. Serve warm. May be refrigerated in Ziploc bags and reheated (sealed in foil) in the oven. They also freeze well.
Serving Size: Makes approximately 38 rolls.
Number of Servings: 38
Recipe submitted by SparkPeople user PAULA2099.
Nutritional Info Amount Per Serving
- Calories: 263.0
- Total Fat: 12.1 g
- Cholesterol: 29.4 mg
- Sodium: 62.6 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 3.9 g
- Protein: 4.8 g
Member Reviews