The sweet honey-walnut topping and tender texture make these sticky rolls a surefire crowd-pleaser.
—DEBBIE BROEKER ROCKY MOUNT, MO
PREP: 1 HOUR + RISING • BAKE: 30 MIN. • MAKES: 2 DOZEN
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm water (110° to 115°)
1 cup mashed potatoes (without added milk and butter)
1/2 cup sugar
1/2 cup butter, softened
2 large eggs
2 teaspoons salt
6 to 6 1/2 cups all-purpose flour
TOPPING
1/4 cup butter
1 cup packed brown sugar
1 cup honey
1 teaspoon ground cinnamon
1 cup chopped walnuts
FILLING
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter, melted
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover the dough with plastic wrap and let it rise in a warm place until doubled, about 1 hour.
3. For topping, in a small saucepan, melt the butter. Stir in the brown sugar, honey and cinnamon. Divide the mixture among three greased 9-in. round baking pans, spreading evenly. Sprinkle with walnuts.
4. For filling, in a small bowl, mix the sugar and cinnamon. Punch down the dough. Turn onto a lightly floured surface; divide in half. Then roll one portion into an 18x12-in. rectangle. Brush with 1 tablespoon melted butter to within 1/2 in. of edges; sprinkle with 1/4 cup sugar mixture.
5. Roll up jelly-roll style, starting with a long side; pinch the seam to seal. Cut into 12 slices. Repeat with remaining dough, butter and sugar mixture. Put eight slices in each pan, with cut side down. Cover with kitchen towels; let rise until doubled, about 30 minutes. Preheat oven to 350°.
6. Bake about 30-35 minutes or until golden brown. Immediately invert onto serving plates. Serve warm.
5 STAR TIP
To keep homemade sticky buns or cinnamon rolls from separating or unrolling when serving, dust off any excess flour from your dough after rolling it out. Then be careful not to spread or sprinkle too much filling over the dough—abundant filling does not allow the roll to seal as it rises. Tightly roll up the dough and allow the rolls to rise until doubled before baking.