Name: Maple Sticky Buns
Yield: 2
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2 cups warm water (110° to 115°); 1/4 cup shortening; 1/2 cup sugar; 1 large egg; 2 teaspoons salt; 6 to 6-1/2 cups all-purpose flour; 6 tablespoons butter, softened; 3/4 cup packed brown sugar; 1 tablespoon ground cinnamon; 3/4 cup chopped walnuts; 1-1/2 cups Fuller’s Sugarhouse pure maple syrup; Additional brown sugar

Maple Sticky Buns

Author: Valerie
Yield: 2 1x

Ingredients

Scale

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/4 cup shortening
1/2 cup sugar
1 large egg
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
6 tablespoons butter, softened
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup chopped walnuts
1–1/2 cups Fuller’s Sugarhouse pure maple syrup
Additional brown sugar

Instructions

In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16×10-in. rectangle.
On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour Fuller’s Sugarhouse pure maple syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates. .

Notes

11-in. x 7-in. baking pans may be substituted for the 9-in. round pans.