---------- Recipe via Meal-Master (tm) v8.01
       Title: Grandmas Sticky Rolls
  Categories: Breads
       Yield: 12 servings
       3 c  Bread flour                         2 ts Active dry yeast
     1/4 c  Sugar                           1 1/2 ts Quick rising yeast.
       6 tb Butter                          1 1/2 ts Cardomon; + -
       1 ts Salt                                     -or a dash or 2 of nutmeg
       3 tb Powdered buttermilk                      For a change of taste
     7/8 c  Water                          
   Make on dough cycle. There are several ways to make these one is to cut
   into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches
   long tie in a knot and pinch ends together and place pinched end side down
   in a lightly greased pan. Let rise till doubled about 45 minutes. The other
   way is to cut up 36 equal pieces and roll into balls then place three balls
   into a muffin tin. Let rise as previously stated. Bake in a preheated 350
   degree oven for 13 to 15 minutes till tops are a golden brown. For the
   sticky part after removal of rolls from oven brush on a mixture of melted
   butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is
   slightly dissolved let mixture cool some and brush on rolls. These rolls
   are just as good without. They also reheat real well. If you would like to
   make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT
   BROWN. Let them cool completely before storing (DO NOT put on the glaze)
   tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a
   month in freezer to bake brown and serve preheat oven to 350 bake 8
   minutes. This dough also make excellent cinnamon rolls roll out dough into
   a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you
   want to make them. Take 1 TBL of soft butter and spread all around leaving
   1/4 inch of edge. Then sprinkle cinnamon all around as much as you want
   then take 1/2 cup brown sugar and sprinkle. You can also add the same
   amount of chopped nuts and raisins. Roll up into a log and cut off about
   1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes
   and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a
   glaze of powdered sugar, butter, vanilla extract and water FROM: DIANA