Heirloom Meals: Savoring Yesterday's Traditions Today

Hans Morris’ Sticky Buns

Hans Morris’ Sticky Buns


1 Cup Boiling water

¾ Cup Shortening/Butter

½ Cup Sugar

¾ Teaspoon Salt

1 Package Yeast

½ Cup Lukewarm water

2 Eggs, beaten

6 ½ Cups Flour


Combine boiling water, shortening, sugar and salt in a bowl, stir ‘til dissolved, cool to lukewarm.  Add yeast that has been dissolved in the ½ cup lukewarm water.  Add 1 cup of flour, mix ‘til a smooth thin batter.  Cover and let rise 2 hours ‘til light and bubbly.  Add eggs and enough flour to make a soft but not sticky dough.  Knead lightly on a floured surface and let rise in a greased, covered bowl(about 2 hours).  Work down.

Sticky Stuff Ingredients and Instructions

2 Cups Light Brown Sugar

1/2 Cup Water

1 1/4 Cups Chopped Walnuts

1/2 Tablespoon Unsalted Butter - melted

1/4 Cup Sugar

1 1/2 Teaspoons Cinnamon

Sprinkle a greased 13x9 with the light brown sugar.  Moisten with water and sprinkle with chopped walnuts.

Roll out dough into 12x8 rectangle.  Brush with melted unsalted butter.  Mix together sugar and cinnamon and sprinkle over butter and dough.  Roll dough and cut in 1/2” slices. Arrange slices on the sticky stuff.  Let rise for about an hour. Bake at 350 for 25-30 minutes.  Flip immediately. 


Categories: Heirloom Recipes

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