Dorothy Walker'S Sticky Rolls Recipe

Name: Dorothy Walker'S Sticky Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages dry yeast; 1 teaspoon granulated sugar; 1/2 cup warm water; 1 1/2 cups lukewarm milk; 1/2 cup granulated sugar; 2 teaspoon salt; 2 eggs beaten; 1/2 cup margarine, melted; 7 to 71/2 cups SIFTED flour; Sugar Mix; 1 cup granulated sugar; 2 teaspoons cinnamon; Syrup; 1 3/4 cups margarine, melted; 2 1/2 cups light brown sugar; 1 cup water

Servings: persons

2 packages dry yeast
1 teaspoon granulated sugar
1/2 cup warm water
1 1/2 cups lukewarm milk
1/2 cup granulated sugar
2 teaspoon salt
2 eggs beaten
1/2 cup margarine, melted
7 to 71/2 cups SIFTED flour
Sugar Mix
1 cup granulated sugar
2 teaspoons cinnamon
Syrup
1 3/4 cups margarine, melted
2 1/2 cups light brown sugar
1 cup water

1
Dissolve the yeast with 1 teaspoon of sugar in the water and let stand 5 minutes.
2
Add the yeast mix to the other ingredients and beat with electric mixer while adding the sifted flour. Mix dough by hand when too stiff for mixer and knead for 7 to 10 minutes [should be satiny]. Make a ball.
3
Put the ball in an oiled bowl and turn so all the sides are oiled. Cover loosely with a plastic wrap and a dish towel.
4
Heat oven to 200 degrees F and then turn off. Put the covered bowl into oven and let rise for about one hour or until doubled. Punch down the dough, turning it again in bowl, and return to oven and let rise again.
5
Divide the dough in half and roll out about 1/2 inch thick. Brush on melted margarine and sprinkle on mix.
6
Roll up like jellyroll and cut into 1-inch thick slices.
7
Syrup: Stir margarine, sugar and water and bring to boil in saucepan. Pour equal amounts into two 9 by 13 inch metal baking pans.
8
Lay the slices of dough flat in the pans and let rise again for half an hour.
9
Pour 1/2 cup warm water over each pan and bake at 350F for 30 minutes.
10
Let the rolls cool for 2 minutes and then put a sheet of foil over the top and a cake rack over the top of each pan and invert the pan to remove.

1588

kcal

Calories

Fat

351

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 packages dry yeast, 1 teaspoon granulated sugar, 1/2 cup warm water, 1 1/2 cups lukewarm milk, and more.

Yes, Dorothy Walker'S Sticky Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dorothy Walker'S Sticky Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions