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SOURDOUGH STICKY BUNS

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These sourdough sticky buns are sourdough starterWe love making things with sourdough and this might be our favorite. Let him start his day with this delicious recipe. It goes very well with a cup of coffee.

Sourdough Sticky Buns Ingredients needed:

sourdough starter

salt

sugar

oil

all purpose flour

butter

dark brown sugar

cinnamon

Honey

pecan

As you can see, this recipe has simple ingredients! Mochi mochi bread is very delicious and always popular in my house. If you love sourdough recipes, you’ll also love these delicious recipes. sourdough cinnamon muffinsThey are one of our most popular recipes.

If you’ve never had a sourdough starter in the past, what are you waiting for? There are so many great ways to enjoy sourdough and making your own bread can be so rewarding too. Click here for sourdough starter Be sure to read all comments on recipes. Our starter is a little different, it’s made with potato flakes and like many other starters it’s been a huge success.

“I stumbled upon your sourdough starter and bread recipe about 6 years ago, maybe earlier. I was looking for a flourless starter and voila!! Both my husband and I love this bread. I like it because it’s not too strong and not spicy.I usually give the second loaf to my neighbors and family.Thank you for the recipe.” – Marita

Sourdough Sticky Buns - The Southern Lady Cooks

Sourdough Sticky Buns - The Southern Lady Cooks

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sourdough sticky buns

A delicious sticky bread recipe that your family will love!

preparation time1 d

cooking time40 minutes

total time1 d 40 minutes

course: breakfast

cooking: American

keyword: sourdough sticky buns

Serving: Four serving

author: The Southern Lady Cooks

Ingredients for Mochimochi Bread Dough

  • 1/2 cup sourdough starter
  • 3/4 cup hot water
  • 3/4 tea spoon salt
  • 1/4 cup white sugar
  • 1/4 cup Olive oil
  • 3 cup all purpose flour

Ingredients for topping

  • 1 butter stick or 1/2 cup melted
  • 1/2 cup of dark brown sugar
  • 1 1/2 tea spoon of cinnamon
  • 3 tablespoon of honey
  • 1/4 tea spoon of salt
  • 1 cup chopped pecans

filling ingredients

  • 1/2 1/4 cup butter stick softened
  • 2 tablespoon cinnamon
  • 1/2 cup brown sugar
  • Combine starter, warm water, salt, sugar, oil and 3 cups flour in a large bowl. Pour onto a floured surface and work until you can lift it and put it in a greased bowl. (Cover with a clean cloth).

  • The next morning, punch out the dough, remove it from the bowl, place it on a floured surface and roll it out into a rectangle about 1/2 inch thick and let it rest while you make the caramel topping. Combine melted butter, brown sugar, cinnamon, honey and salt. Spread in the bottom of a 9-inch cast-iron skillet or deep-dish pie pan. Then sprinkle the chopped pecans over the caramel mixture.

  • Next, prepare the filling for the glutinous bread. Soften the butter and spread it over the dough and sprinkle with cinnamon and brown sugar. Roll the dough long and cut it into 8 to 10 equal parts.

  • Place the rolls on top of the caramel/pecan mixture and cover with a cloth. Place the rolls on the bottom rack of the oven and turn on the oven light. This speeds up the second ascent.

  • Once the rolls have doubled in size (takes about 2 hours for me), bake at 350 for 30-40 minutes or until browned on top. Let the roll rest for 10 minutes, then turn it over onto a platter.

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