When Mountlake Terrace reader Shirley Kranda recently asked if anyone could share a certain “from North Dakota” recipe for sticky buns, not only did Mavis Hansen immediately fax Shirley her mother’s recipe for Dakota rolls, two other longtime Forum helper-outers had instantly raced to their recipe collections in a search for this particular sweet treat.
Today we hear from Arlington cook Jean Kroeze, “I saw in the March 19 Forum that Shirley Kranda is looking for a recipe for sticky buns. Several years ago, the Forum printed a recipe from my former neighbor, Leola Klein, that was called something like Grandma Ola’s sugar muffins.”
Actually, the recipe Jean refers to certainly was called Grandma Ola’s sugar muffins and most recently appeared in a March 26, 2003, Forum column.
If you missed or have misplaced the proper how-to for Leola’s delicious specialty and would like to see it, and the story that goes with it, printed in the Forum column again, please let me hear from you …
Meanwhile, getting back to Jean’s letter, she continues, “I didn’t dig through all of my clippings to find Leola’s recipe, but I did find this one in a cookbook from Fort Ranson, N.D., and the recipe for quick caramel rolls was in three different cookbooks from the Midwest.”
Fort Ranson Dakota rolls
1package dry yeast
1/4cup warm water
1cup milk, scalded
3tablespoons shortening
3tablespoons sugar
1teaspoon salt
1egg, well beaten
31/2cups flour, plus extra for rolling out
Melted butter
1/4cup brown sugar
Caramel topping (recipe follows)
Soften yeast in warm water; stir and let stand for 5 minutes. Meanwhile, in large bowl, combine the scalded milk, shortening, sugar and salt; let cool to lukewarm. Add softened yeast mixture and egg. Gradually stir in flour to form a soft dough; beat vigorously, cover with greased waxed paper and a towel and let rise in a warm place (about 82 degrees) until double in bulk, about 2 hours.
Turn dough out onto a floured surface and roll about 1/4 -inch thick in an oblong shape, 8 by 16 inches. Brush dough with melted butter and sprinkle with the brown sugar. Roll up as for cinnamon rolls and cut in 1-inch slices.
Prepare the caramel topping and let cool. Place rolls, cut side down, over the topping mixture. Cover pan and let rise until double in bulk. Bake at 375 degrees for 25 minutes. Remove from oven, invert pan over platter and cool bottom side up. Makes 2 dozen.
Caramel topping
1cup brown sugar
2tablespoons light corn syrup
1tablespoon butter
Heat the sugar, syrup and butter slowly in a greased, shallow pan or muffin tins. Set aside to cool.
Quick caramel rolls
2loaves frozen bread, thawed but not raised, divided
1/2cup butter, melted
1/2-1teaspoon cinnamon
2tablespoons milk
1cup brown sugar
1large or 2 small packages regular (NOT instant) vanilla pudding mix
1/2cup chopped nuts (optional)
Grease a 9-by-13-inch baking pan. Tear one loaf of the bread into pieces and arrange in greased pan. In mixing bowl, combine the melted butter, cinnamon, milk, brown sugar and pudding mix; beat until smooth, stir in nuts and pour over dough pieces. Tear the second loaf of dough into pieces and layer on top of the pudding mixture. Cover and let rise 21/2 hours. Bake at 350 degrees about 30 minutes or until rolls are done.
Makes one 9-by-13-inch pan.
The next Forum will appear in Wednesday’s Food section.
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