The Recipe for Dutch Sticky Buns on a Postcard

Dutch Sticky Buns

2 cakes yeast
2 cups lukewarm milk
1/2 cup lukewarm water
2/3 cup butter
3/4 cup sugar
8 cups flour
1 1/2 teas. salt
2 eggs
1/2 lemon grated ring and juice
1/4 teas. nutmeg

Break and soak yeast in water until soft.  Scald and then cool milk.  Cream together butter, sugar and salt.  Add well beaten eggs, lemon and spice.  Add lukewarm milk to yeast and mix with half the flour.  Work in butter and sugar mixture and enough flour to knead into a smooth dough.  Keep it as soft as can be handled readily.  Let rise over night at about 80 degrees.  As soon as dough is fully doubled in bulk, knead down and let rise again for an hour.  Makes three dozen.

Roll 1/3 of the sweet dough into an oblong sheet, 1/4 inch thick.  Brush with butter and sprinkle with brown sugar and cinnamon.  Roll up and cut off 1 inch slices.  Place cut side down in greased pan.  Brush tops with butter.  Let rise until double.  Sprinkle with brown sugar and cinnamon and chopped pecans or pour corn syrup in the bottom  of the pan.  Bake 20 mins. at 375 degrees.

This unused postcard is from 2009.