One year ago we posted the recipe for our much loved Sea Gull Sour Cream Coffee Cake. This year we post a recipe for another holiday (everyday) favorite, the Sea Gull Sticky Buns. Many thanks to our baker, Jeannie Sullivan, who graciously supplied these recipes which she preserved.
The recipes are for restaurant quantities. You can adjust as needed for your family or party.
5-6 cups all purpose flour
2 packages active dry yeast
½ cup sugar
1 ½ teaspoons salt
½ cup softened butter
1 ½ cups hot tap water
2 eggs-at room temperature
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Stir well to blend. Add softened butter. Add hot tap water to ingredients in bowl all at once. Beat at medium speed for 2 minutes scraping sides.
Add eggs and 1 more cup of flour. Beat on high speed 1 minute or until dough is thick and elastic, scraping bowl occasionally.
Gradually stir in just enough remaining flour with wooden spoon to make a soft dough that leaves the side of the bowl. Turn onto floured board and round up into a ball.
Knead 5-10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 20 minutes on board. Punch down. Form rolls. (see below)
Filling and glaze ingredients:
1 cup butter or so
3 cups brown sugar more or less
3 cups corn syrup
3 cups nuts more or less
cinnamon to taste
Butter sides of 2 pans
Mix ½ cup butter, ¾ cup brown sugar, ¼ cup corn syrup. Heat until well blended. Pour mixture in bottom of pans and sprinkle with half the walnuts.
Roll out dough in large rectangle approximately 3/8 inch thick. Butter rectangle then sprinkle generously with brown sugar, cinnamon and nuts.
Roll up rectangle to form long roll. Slice roll into 16 equal rolls. Place 8 rolls in each pan—leave room to expand. Refrigerate for 2-24 hours.
When ready to bake, remove from fridge, uncover, and let stand 10 minutres while preheating oven. Bake at 350˚ 20-25 minutes.
Let cool slightly. Loosen rolls and invert pan so that glazed side is up.