Dog Team Tavern Sticky Buns

By bagmonster87

Ingredients

• 2 medium potatoes, boiled in at least 3 cups of water,
• drain (reserve 11/2 cooking water), peeled and mashed (1 cup)
• 1/2 cup sugar
• 1 stick butter, room temperate
• 1 1/2 tsp salt
• 2 eggs
• 1 envelope yeast
• 7 cups of flour
• 2 cup firmly packed brown sugar
• 6 Tb water
• 3 c chopped nuts walnut or pecans
• 1/2 cup sugar
• 2 tsp cinnamon
• 4 Tb butter, melted

Preparation

Step 1

Oil a large bowl and set aside. Combine 1cup hot potato, ½ cup butter, ½ c sugar and salt in mixer bowl and mix well; cool to room temperature. Add 1½ cups lukewarm potato water, eggs and yeast and beat until thoroughly blended. Stir in enough flour to make a stiff dough and Kneed 8 to 10 minutes. Transfer to oiled bowl turning to cover all surfaces. Cover bowl with greased plastic wrap. Let stand in warm draft-free until doubled in volume about 1 ½ hours. Punch dough down over with greased plastic wrap and refrigerate until thoroughly chilled. (Dough can be prepared several days ahead to this point and refrigerated.)

Generously butter thee 8 inch round pans. Spread bottoms with brown sugar, dividing evenly. Add 2 generous Tablespoons water to each pan. Sprinkle 1 cup chopped walnuts over the bottom of each pan.
Combine ½ cup sugar with cinnamon in a small bowl and mix well. Punch dough down, divide in half. Roll each half out on lightly floured surface into a 10 by 16 inch rectangle about ¼ inch thick. Rush each rectangle with 2 Tablespoons melted butter. Sprinkle with cinnamon and sugar mixture. Starting at short end roll up like a jelly roll. Cut each roll into 15 slices. Arrange 10 slices per pan let rise covered 25 o 30 minutes ( will take longer if dough was refrigerated can take several hours.)

Preheat oven to 350 and bake buns until golden brown about 30 to 35 minutes. Invert on to serving platters.