You can serve Rhubarb Sticky Buns for breakfast, brunch or for dessert – I am sure they will be a great hit!

Homemade Rhubarb Sticky Buns:

Topping:

1/4 cup cold butter, cubed

1/2 cup of brown sugar

1 cup chopped fresh or frozen rhubarb, thawed

Batter:

1/3 cup butter, softened

1/3 cup of pure granulated sugar

1 egg

1-1/2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1/4 teaspoon of ground nutmeg

1/2 cup of milk

In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

The one thing about baking your own rolls is that not only do they taste great but they fill your house with that fresh bread aroma that adds to the special atmosphere. The other thing is that baking your own rolls is easier than it looks – and you can’t pretty much go wrong following this recipe! As in my previous recipes, I have added a number of variations for you – the instructions for shaping different kinds of rolls are below the instructions. Try this and please let me know how it worked out for you and what comments you got from you family and friends!

Easy Homemade Breakfast Rolls:

2 pkgs. of active dry yeast

1 cup of lukewarm water

2 teaspoons of sugar

2 cups of milk

1 tablespoon of salt

1/4 cup of sugar

1/2 cup of shortening

8 cups of flour

Melted butter of margarine

Sprinkle yeast in lukewarm water with 2 tablespoons of sugar, let stand for 10 minutes, then stir. Scald milk and combine with salt, 1.2 cup of sugar and shortening, stir until shortening is dissolved. Cool to lukewarm, add softened yeast. Add half the flour and beat with wooden spoon or mixer until smooth. Stir in remaining flour, using just enough to make a soft dough and prevent sticking to hands or bowl. Use more if necessary. Turn out on lightly floured board, cover with a clean towel and let rest for about 10 minutes. Knead until smooth and elastic.Shape into a smooth ball and place in a greased bowl; turn dough over to grease the entire surface. Cover and let rise in a warm place (80-85F) until double in bulk- about 1-1/2 hours. Punch down and divide into equal portions. Shape as desired (shaping instruction are below this recipe) and place in a greased pan. Brush tops with melted butter or margarine. Cover with clean towel again and let rise in warm place until double in size – about 1 hours. Bake in moderate oven (375F) for 15 – 20 miutes.

This recipe will make about 4 dozen small breakfast rolls.

Variations:

Whole Wheat Rolls:

Use half of all purpose flour and half whole wheat flour

Method of shaping rolls:

Plain Rolls: Shape dough into smooth round balls of equal size. For crusty rolls, [lace 1: apart om greased baking sheet. For taller, soft rolls, place close together so that they touch.

Cloverleaf Rolls: Shape dough into small round balls – about the size of a walnut. Dip each ball into melted butter and place 3 balls in each section of greased muffin pan. Size of balls will depend on the size of your muffin pan.

Crescents: Roll dough into circular shape about  1/4″ think. Cut in equal pie shaped pieces. Brush with melted butter and roll up each piece, beginning at wide end. Curve slightly to form a crescent, tucking ends under. Place on greased baking sheet and bake.

Parkerhouse Rolls: Roll dough 1/4″ think.Cut with 2: round cookies cutter. Make a crease across each round, a little off centre, with back of a knife. Brush with melter butter. Fold over the crease so that wider half is on top; press edges together. Place 1″ apart on greased baking sheet, brush again with melted butter and bake.

Finger Rolls: Shape dough into small round balls. Roll each ball with palm of your hand to desired thickness, keeping them smooth and uniform in size. Place 1″ apart on greased baking sheet, brush with butter and bake.

FanTans: Divide dough into siz and roll each part into a rectangle 9″ x 5″ x 1/4″ thick. Brush with melted butter. Cut each rectangle into 1″ strips. stack strips in piles of 5, buttered side up. Cut each pile into 6 equal pieces. Place cut size down in greased muffin pans.