Grandmas Sticky Rolls
Submitted by Mcalina28
Bread machine sticky rolls with cardamom and buttermilk. Shaped as knots or cloverleaf, brushed with butter-sugar glaze. Includes brown-and-serve and cinnamon roll options.
YIELD
12 servingsPREP
60 minCOOK
60 minREADY
120 minThese yeast rolls use the bread machine for the dough cycle, then get shaped by hand for that homemade touch. Cardamom in the dough gives them a warm, slightly floral flavor you don’t find in ordinary dinner rolls, and powdered buttermilk adds a subtle tang to the crumb.
The recipe gives you two shaping options. Tie ropes into knots for individual rolls, or divide the dough into 36 small balls and cluster three into each muffin tin cup for cloverleaf rolls. Either way, a 45-minute rise gets them puffy and ready for the oven.
The “sticky” part is a simple brushed-on glaze of melted butter and sugar applied right after the rolls come out of the oven. It soaks into the warm tops and gives them a faintly sweet, glossy sheen.
Kitchen Tips
- Place knotted rolls with the pinched end down so they don’t unravel during rising and baking.
- Watch for golden brown tops at 13 to 15 minutes. The buttermilk and sugar in the dough means these brown faster than plain rolls.
- For brown-and-serve rolls, bake low without browning, cool completely, then store. Finish them fresh in a hot oven for 8 minutes when ready to eat.
- The cinnamon roll variation works with the same dough. Roll out thin, spread with butter, brown sugar, and cinnamon, then roll, slice, and bake.
Variations
- Cinnamon rolls: Roll the dough out, spread with soft butter, brown sugar, and cinnamon (add raisins if you like), roll up, slice, and bake.
- Make ahead: Use the brown-and-serve method for rolls that keep 5 to 7 days in the fridge or a month frozen.
Ingredients
Directions
Make on dough cycle.
There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan.
Let rise until doubled about 45 minutes.
The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin.
Let rise as previously stated.
Bake in a preheated 350℉ (180℃) oven for 13 to 15 minutes until tops are a golden brown.
For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan until sugar is slightly dissolved let mixture cool some and brush on rolls.
These rolls are just as good without.
They also reheat real well. If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes. 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 raisins. Roll up into a log and cut off about 1½ to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350.
Comments
