I am making sticky buns and I mixed up the dough and stuff and neaded the dough It is rising right now?!
Is it normal for the dough to be hard!? I had a hard time mixing it all in!.!. once i kneaded it it kinda became more "together"!. I have the recipe included for your pleasure!.!.I read the reviews of it and everone sayed it was easy and it tasted good!. And I followed the directions!. It is my first time making them so I am unsure what it is to look like !.!.
I AM at paragraph 3
INGREDIENTS (Nutrition)
1 teaspoon white sugar
1 (!.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water!. Let stand until creamy, about 10 minutes!. Warm the milk in a small saucepan until it bubbles, then remove from heat!. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted!. Let cool until lukewarm!.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine!. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition!. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes!.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil!. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour!.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat!. Stir in 3/4 cup brown sugar, whisking until smooth!. Pour into greased 9x13 inch baking pan!. Sprinkle bottom of pan with 1/2 cup pecans; set aside!. Melt remaining butter; set aside!. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside!.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle!. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture!. Starting at long side, tightly roll up, pinching seam to seal!. Brush with remaining 2 tablespoons butter!. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan!. Cover and let rise for 1 hour or until doubled in volume!. Meanwhile, preheat oven to 375 degrees F (190 degrees C)!.
Bake in preheated oven for 25 to 30 minutes, until golden brown!. Let cool in pan for 3 minutes, then invert onto serving platter!. Scrape remaining filling from the pan onto the rolls!.
Www@FoodAQ@Com
I AM at paragraph 3
INGREDIENTS (Nutrition)
1 teaspoon white sugar
1 (!.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water!. Let stand until creamy, about 10 minutes!. Warm the milk in a small saucepan until it bubbles, then remove from heat!. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted!. Let cool until lukewarm!.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine!. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition!. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes!.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil!. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour!.
While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat!. Stir in 3/4 cup brown sugar, whisking until smooth!. Pour into greased 9x13 inch baking pan!. Sprinkle bottom of pan with 1/2 cup pecans; set aside!. Melt remaining butter; set aside!. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside!.
Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle!. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture!. Starting at long side, tightly roll up, pinching seam to seal!. Brush with remaining 2 tablespoons butter!. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan!. Cover and let rise for 1 hour or until doubled in volume!. Meanwhile, preheat oven to 375 degrees F (190 degrees C)!.
Bake in preheated oven for 25 to 30 minutes, until golden brown!. Let cool in pan for 3 minutes, then invert onto serving platter!. Scrape remaining filling from the pan onto the rolls!.
Www@FoodAQ@Com
Answers:
The dough should be like a pillow!. If it is not it is possible that you need to knead it more!. Check to make sure you did not leave out any ingredients!. If you did it will be too late to add them now, but continue through with the recipe, and if the rolls come out dense and small, then you can slice them very thin after they are baked with a sharp knife and put the slices on a cookie sheet!. Then bake them a second time until they are crisp at 300 degrees!. They will be like small crackers and then you can serve them with a slice of apple and cream cheese!. Then start over and try the recipe again!. However if you did do the recipe right everything will be fine, just make sure you let the dough rise enough!.Www@FoodAQ@Com
if the dough is really sticky you need to use a tad more flour on your work surface as you try and roll them out you should be able to handle the dough and work with it , dust with flour over top the dough and under as well!. I hope this helps and not confuses youWww@FoodAQ@Com
A yeast dough should feel smooth and "elastic" when it's been kneaded!. Have you kneaded it enough!? Did you use enough liquid or too much flour!? Many yeast dough recipes say something like "3-3/4 to 4-1/4 cups flour" instead of the straight "4 cups" your recipe has!. This is because you sometimes need a little more or less flour depending on the climate and the weather, of all things!. (I'm neither kidding nor drunk!.) If your dough is too stiff, add a teaspoon or two of water, and work it into the dough!. See if that helps it be a little more pliable!. Next time, add your last cup of flour a little at a time; stop when it gets to be about halfway between sticky and stiff!.Www@FoodAQ@Com
no, the dough should be not sticky, but soft!. The rising should help it a bit!. Good luck! (p!.s!. sticky buns=balls of yummy)Www@FoodAQ@Com