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| Easy Maple Sticky Buns |  PDF |
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2 cups warm water (110° to 115° F)
2 pkgs. active dry yeast
½ cup sugar
2 tsp. salt
¼ cup shortening
1 egg
6½ to 7 cups flour
2 Tbsp. melted butter or margarine
½ cup Pure New York State Granulated Maple Sugar
½ cup chopped walnuts
Pure New York State Maple Cream
Dissolve yeast in water stir in sugar, salt, shortening and eggs.
Mix in flour until dough is no longer sticky. Place in greased bowl,
cover and place in refrigerator to rise. (Dough can be kept refrigerated
for up to 2 weeks.)
About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with butter or margarine. Sprinkle with Maple Sugar and the walnuts. Roll dough jelly roll style along the long edge and cut into 1½" wide pieces and 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, spread Pure New York State Maple Cream on top to frost.
©2008
New York State Maple Producers Association
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Last updated August 20, 2008