Miller's Dining Room: Sticky Buns
Sarah Genevra Thorn
How to Make Miller's Dining Room: Sticky Buns
- For the Topping :
(to be put in each muffin cup)
1 to 2 teaspoons melted butter
1 tablespoon light brown sugar
1 dash cinnamon
For the Filling:
1/4 cup butter, melted
2 to 3 cups light brown sugar
- In large mixing bowl, combine 2 cups flour, yeast, sugar and salt. Mix well.
- In saucepan, heat milk, water and butter just until warm (between 120 and 130 degrees F). Add milk mixture to flour mixture. Add egg. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make soft dough.
- Turn out onto well-floured board
or pastry cloth and knead until smooth and elastic, about 3-5 minutes.
- Place in well-greased bowl, turning to grease top. Cover with clean cloth toweling or waxed paper. Let rise in warm oven (turn oven to lowest setting for one minute, then turn off) for 15-20 minutes, or place in warm area of kitchen and let rise until doubled in size.
- Prepare muffin tins by generously greasing each cup with butter, adding about 1 tablespoon of brown sugar to each cup. Set aside.
- Amply flour clean toweling or pastry cloth. Roll dough out into rectangular shape no more than 12 inches wide and about 1-inch thick. Generously brush dough with melted butter. Sprinkle up to 1/2-inch brown sugar over top of butter.
- Roll dough loosely as for jellyroll, pinching along the seam to secure filling. Cut into 1-inch slices and place in prepared cups.
- Bake rolls in oven preheated to 400 degrees for about 10-15 minutes, or until golden brown. Let cool a minute, then remove rolls with fork. Spoon any remaining topping over the rolls.
- There was a footnote included when I received the recipe, but it kinda felt like an advertisement.
*Recipe note: Miller’s secret was the type of brown sugar the restaurant used — C&H Pure Cane Golden Brown, but Domino brand is a good substitute. (Honestly I've used private label too. Still wonderful)