Post by Chris in NM on Apr 15, 2004 7:07:09 GMT -6
Sorry it took so long in answering your message. I hope the following is close to what you are referring to. It is the closest I could find. There is no bran in it, but other ingredients. Perhaps another of our great sleuths will jump in with more help!
1 1/4 cups milk 1 package active dry yeast 1/4 cup warm, not hot, water 5 cups sifted flour, or more 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1/2 cup shortening 3/4 cup granulated sugar 2 eggs 1/4 cup butter or margarine 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup chopped walnuts 1/2 cup raisins or currants 1 cup dark or light corn syrup
Scald milk; cool to lukewarm. Dissolve the yeast in water for 10 minutes and combine with milk. Make a sponge by adding 2 cups of flour, salt and 1 tablespoon sugar, beating until smooth. Set aside in a warm place.
Beat shortening until light. Whip in 3/4 cup sugar and add eggs one at a time, beating each in thoroughly. When the sponge is bubbly, gradually beat in shortening mixture, then stir in remaining 3 cups flour. Cover and let rise in warm place until double in bulk.
Divide dough in half and roll each portion to 1/4-inch thickness. Spread with softened butter or margarine. Sprinkle with mixture of brown sugar and cinnamon. Scatter on nuts, raisins or currants; dribble with part of syrup. Roll as a jellyroll and cut in 1 1/2-inch lengths. Stand buns in 2 deep 9-inch pans that have been well buttered and filled with syrup to a depth of 1/4 inch. Cover. Let rise until double in bulk. Bake at 350 degrees F until brown, about 45 minutes. Turn out of pans immediately. Yields 2 dozen sticky buns.
This is the recipe I have used all my life. My great grandmother gave me this same recipe when I was 16... awesome recipe for sure....I'm am originally from PA. Dutch country and gram was Mennonite....