Dog Team Tavern Sticky Buns

3/4 pound potatoes, peeled and cubed
1/4 pound (1 stick) butter, at room temperature
1/2 cup plus 2 1/4 cups sugar
1 1/2 teaspoons salt
1 package (or 2 1/4 teaspoons) active dry yeast
2 eggs, well beaten
7 cups all-purpose flour
1 1/2 cups packed light brown sugar
1/4 pound (1 stick) lightly salted butter, melted
2 tablespoons ground cinnamon

Boil the potatoes in salted water to cover until tender, about 10 minutes.  Drain the potatoes, reserving 1 1/2 cups of the cooking liquid, and mash.  Measure 1 cup of the mashed potatoes and reserve the rest for another use.

Stir together the mashed potatoes, 1 stick of butter, 1/2 cup of sugar, and salt.  Cool to lukewarm and add yeast, eggs, and the reserved 1 1/2 cups cooking liquid.  Mix well.  Add flour and stir.  Knead on a lightly floured surface until the dough is smooth and elastic.  Set in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in bulk.  Punch down and refrigerate until chilled, about 1 hour.

Butter three 9-inch round or square baking dishes.  Distribute brown sugar evenly among the pans.  Sprinkle with enough water to make the sugar very wet.

Roll out the dough into a 1/2-inch-thick rectangle on a well-floured surface.  Brush with melted butter.  Stir together the remaining 2 1/4 cups sugar and cinnamon.  Sprinkle over the buttered dough.  Roll up the dough as you would a jelly roll.  Cut into 1/2-inch-thick slices.  Arrange the slices cut-side up in the prepared pans so that they are almost touching.  Cover and let rise in a warm place until doubled in bulk, about 1 hour.

Heat oven to 350° F. Bake the sticky buns until golden brown, 20 to 30 minutes.  Immediately invert the buns onto a plate.

Makes 6 to 8 buns per pan.


From Addison County's Finest Vermont Recipes