Grandma Schwotzer's Sticky Buns

For the dough, make sure the breadmaker paddles are attached, then place these ingredients into a breadmaker:

Press start.

For dipping, melt 4 tsp butter and make a dish of white sugar and cinnamon.

For topping, mix these ingredients and pour evenly into two 8" baking pans.

Divide above dough into 32 even pieces, 16 for each 8" round pan. Form a small bun by pulling sides into the center. Dip the smooth round top of the bun in melted butter, then in cinnamon sugar, then put plain side into pan, onto the topping mixture. Space evenly.

Warm an oven for rising, heat on lowest setting for 2 minutes.
Cover the buns with a cloth and allow them to rise for another 30 minutes.

Remove the buns, preheat the oven to 350, then bake the buns for 30 minutes.

Grandma Schwotzer's Sticky Buns

(original recipe as relayed to Carol from Aunt Amy) These quantities are strange because the original recipe is twice this and my book says 1/2 the recipe for sticky buns.

Mix flour sugar and salt together. Make cavity in flour mixture. Pour in water, Crisco and yeast, beat until stiff enough to knead. You may need to add flour a little at a time while kneading. Set aside to rise in warm place for about 2 hours. Shape in buns. Grease hands to make buns. Let buns rise again on cooling sheet. Bake 350 degrees for 30 minutes.

As I recall the sticky part was made up of butter, brown sugar, nuts, Karo syrup. I'm not sure the quantity really matters that much. Just fill the bottom of a round cake pan. Take a small piece of dough (remember they have to rise again after this step), form it by rounding it in the palm of your hand, pull all sides to the center, this part goes down on the sticky part so the rounded part is up. That will be the smooth bottom of the bun. Dip it in butter then a bowl of sugar and place in the pan with the sticky stuff. This is when you let them rise for the second time. I'd adjust the baking time too. The buns are smaller than the sandwich buns that the recipe was written for so the time should be shorter.

As I was putting away the cookbook I found the recipe from Aunt Amy. This is her handwriting - verbatim:

I use 13x9 cake pan (I think Grandma used 2 round ones because she made 1/2 w/out nuts), melt 2 sticks oleo (margarine) in this pan, pour about 1/4 of it in a dish, another dish of white sugar and cinnamon. In this melted oleo, put 4 Tablespoons brown sugar, 2 Tablespoons of syrup (I'm sure its Karo, not maple), 2 Tablespoons of water, stir in as many nuts as you like, grease hands with Crisco. While making bun, dip top of bun in melted oleo then in white cinnamon sugar, put plain side in syrup.