Updated Wednesday, January 30th, 2013
Total Time: 60
Yield: 9-12 buns
Years ago, Caroline Craig saw a recipe in the local newspaper for bread made with leftover winter squash. She tried using it to make her sticky buns; the result was so pleasing that she's made them that way ever since.
Note: If you don't happen to have any leftover winter squash on hand, you can make this recipe with canned squash or pumpkin. Because canned squash has more moisture, you'll need more flour, closer to the 4 cups listed below. But the buns still turned out beautifully in our tests.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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