For elliehien Sticky Buns (Annabel Langbein) recip

Sticky Buns (Annabel Langbein)
For the dough: Melt 1/2 cup of butter and while it is hot, add 2 cups of milk. This is the important bit, to get the mixture to room temperature. The reason you melt the butter is that it warms up the milk enough to start the yeast action working. Add 3 teaspoons of yeast, 3/4 cup of sugar and give it a stir.
Whenever you are making bread, you always want to use a high-grade or high-protein flour. This doesn’t mean the flour is any better quality, it just means it has more gluten in it to give the bread that stretchy quality and texture.
Place 6 cups of high-protein flour in a big mixing bowl with a teaspoon of salt. Make a well in the dry ingredients and add the liquid. Give it a stir and when it starts to come together, turn it out onto the board and begin to knead it. Knead until it starts to get silky smooth, about 30 to 40 strokes. If it gets too sticky to work with, add a little bit more flour, but really hardly any at all. The nicest thing about bread, the thing that makes it really light is having the dough quite moist.
Leave the dough to rise, covered with a tea towel, somewhere warm until it doubles in size.
You only need half the dough to make Sticky Buns. The rest will keep happily in the fridge for a few days.
This dough is a very useful recipe. For Easter or Christmas, roll out the dough and fill with fruit mince and chocolate. Roll up tightly into cylinder and coil the cylinder into a big scroll and bake, then slice to serve.
Or cut triangles of rolled-out dough and top each triangle with a tablespoon of custard and half a stewed apricot, then bake until golden.
To make Sticky Buns: Roll the dough out on a lightly floured board into a large rectangle about 1/2 cm thick.
For the filling, spread softened butter onto the dough. You can use as much or as little butter as you want. The more you use the more delicious it tastes but this is just an occasional treat, not something you make everyday. The mix a tablespoon of cinnamon with 1/2 cup of sugar and sprinkle the mixture all over the dough.
Roll it up tightly along the longest edge to form a big cylinder and then cut pieces about 4cm wide.
Arrange them, cut-size up, in your tin (lined with baking paper) with a little space between each so they can expand as they cook. Leave them to rise a little bit and then into the oven pre-heated to 240°C. It only takes 12 minutes to cook.

Thanks again, pam.delilah :)I didn't see this one.Hope it helps some others wanting it too.

We made these yesterday.All 40 gone this morning with only the four kids and hubby home this weekend.

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Great endorsement :)I thought I'd coil it, as Annabel suggested, and make it into a Christmas wreath for breakfast on Christmas Day.