Recipes

The secret to these amazing sticky buns: a double punch of potatoes!  Cooked potatoes are used in the dough and their cooking water is used to activate the yeast, but don’t worry- these sticky buns still taste like the gloriously sweet & messy gems you love.  Just better!

Combine 1 1/2 cups of the reserved potato water with sugar, salt and yeast, making sure the water is warm but not hot.  Let the yeast activate. In the bowl of a large mixer with a dough hook, add the potatoes, room temperature butter, and eggs.   Add the yeast mixture and mix well to combine.   Add the all-purpose flour to make a stiff dough and knead until smooth, adding more flour in small amounts if necessary.  Place the dough in a large greased bowl and put it in a warm place to proof.   When it has doubled in bulk knock it down and place it in the fridge.  You will need to let the dough come all the way down to a cold temperature before assembling your sticky buns.

Preheat your oven to 350°F.  In a well-greased pan, sprinkle the brown sugar and pecans.   Sprinkle just enough water over the brown sugar and pecans to just barely moisten the sugar.   Roll the dough out into a long flat sheet.  In a small pot, heat the melted butter and maple syrup together.   Brush the butter/syrup mixture over the dough sheet liberally.   Sprinkle the cinnamon-sugar evenly and roll the entire sheet into a jelly roll.  Slice in 1″ pieces and place into the pans with the cut sides up.  Set aside to let them proof in the pans.  Bake for 25-30 minutes.  When they come out of the oven, invert them onto a large plate (you must invert them when hot or they will not come out!).  Serve warm.

Adapted from the world-famous Dog Team Tavern recipe