Easy Maple Sticky Buns
2 cups warm water (110° to 115° F)
2 pkgs. Active dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
6-1/2 to 7 cups flour
Dissolve yeast in water–stir in sugar,salt, shortening and eggs. Mix in flouruntil dough is no longer sticky. Placein greased bowl, cover and place inrefrigerator to rise. Dough can be keptrefrigerated for up to 2 weeks.
About 2 hours before baking, removefrom refrigerator and flatten out doughinto a large rectangle. Brush dough with2 Tbsp. Melted butter or margarine.Sprinkle with 1/2 cup Pure NYSGranulated Maple Sugar and 1/2 cupchopped walnuts. Roll dough jelly rollstyle and cut into 1-1/2” wide piecesand place cut–side up in a greased pan.Cover and let rise for about 40 minutes.Bake at 350° for 15-20 minutes.
When rolls come out of the oven, spreadPure NYS Maple Cream on top to frost.