Maple Nut Sticky Rolls

Ingredients

• 5 cups All-Purpose Flour (divided: 4 cups for dough, 1 cup added gradually)
• 0.5 cup Granulated Sugar (for dough)
• 2 teaspoons Baking Powder (optional leavening powder that makes dough softer)
• 0.5 cup Lard (homemade Amish lard, softened; does not have strong pork flavor)
• 1 cup Milk (lukewarm)
• 0.5 cup Unsalted Butter (melted for the maple‑nut filling)
• 1 cup Brown Sugar (for the filling)
• 1 teaspoon Salt (for the filling)
• 0.25 cup Maple Syrup (pure maple syrup)
• 1 teaspoon Maple Flavoring (optional for extra maple taste)
• 1 cup Peanuts (chopped; can substitute other nuts)
• 0.25 cup Unsalted Butter (softened for spreading on rolled dough)
• 0.5 cup Brown Sugar (sprinkled on top of butter layer)
• 2 teaspoons Ground Cinnamon (sprinkled on top of brown sugar)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together 4 cups of flour, 1/2 cup granulated sugar, and 2 teaspoons baking powder until evenly distributed.

   Time: PT5M

2. Add lard and milk

   Add 1/2 cup softened lard and 1 cup lukewarm milk to the dry mixture. Stir until a shaggy dough forms.

   Time: PT5M

3. Incorporate remaining flour and knead

   Gradually add the remaining 1 cup flour, mixing and kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl.

   Time: PT10M

4. First rise

   Form the dough into a ball, place it back in the bowl (no greasing), cover with a kitchen towel, and let it rise at room temperature until doubled in size, about 1 hour.

   Time: PT1H

5. Second rise

   Punch the dough down gently, reshape into a ball, cover again, and let it rise a second time until doubled, about 45 minutes.

   Time: PT45M

6. Prepare maple‑nut filling

   In a saucepan, melt 1/2 cup butter, then stir in 1 cup brown sugar, 1 tsp salt, 1/4 cup maple syrup, and 1 tsp maple flavoring (optional). Remove from heat and fold in 1 cup chopped peanuts.

   Time: PT5M

7. Spread filling in pan

   Evenly spread the warm maple‑nut mixture across the bottom of a greased 9x13‑inch baking pan.

   Time: PT2M

8. Roll out dough

   On a clean surface, roll the risen dough into a thin rectangle roughly the size of the pan; no extra flour is needed.

   Time: PT5M

9. Add butter, sugar, and cinnamon

   Brush the rolled dough with 1/4 cup softened butter, then sprinkle evenly with 1/2 cup brown sugar and 2 teaspoons ground cinnamon.

   Time: PT3M

10. Form rolls and cut

    Roll the dough tightly into a log, then cut into 1½‑inch pieces using a knife or a piece of kitchen thread pulled into a loop.

    Time: PT5M

11. Second proof on top of filling

    Place the cut rolls on top of the maple‑nut layer in the pan, cover with a towel, and let them rise until puffy, about 30 minutes.

    Time: PT30M

12. Preheat oven

    Preheat the oven to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

13. Bake rolls

    Bake the pan of rolls for 25 minutes, or until the tops are golden brown and the filling is bubbling.

    Time: PT25M

    Temperature: 350°F

14. Rest and invert

    Remove the pan from the oven, let the rolls rest for 5 minutes, then invert the entire pan onto a disposable serving tray so the sticky side faces up.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

45g

Fat

18g

Fiber

2g