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This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company. Use the dough to make Sugar Buns, Sticky Buns, and Monkey Bread.

Source: Martha Bakes, Episode MBLB1010
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  • o_d_hiyahooco
    28 MAY, 2016
    Can someone tell me how to warm the dough after being inside the refrigerator overnight? Thanks!
    Reply
  • JessyEzzy
    20 SEP, 2014
    Very successful recipe, I made it several times, I also had cut it in half and it was perfect, also I didn't use the bread flour I just used all purpose flour instead of it and it was great.
    Reply
  • tiffy2162
    4 NOV, 2013
    Yes this recipe actually works! It works to perfection ! Best sweet rolls I have ever made and I've made many. Definitely a keeper! Thank you Martha for another fabulous recipe!!!!
    Reply
  • TheWiz08
    22 SEP, 2013
    It's frustrating that this recipe says you can refrigerate the dough overnight but then does not give any direction on how to prepare the dough for use the next day. It should say to pull the dough out of the fridge so many hours before you need to use it as it needs to come to room temperature.
    Reply
  • nazia30
    29 JUL, 2013
    I made this recipe and it turned out quite well. This is a great recipe for those who have never worked with yeast before.
    Reply
  • Karen Moses
    14 JAN, 2013
    I am so much under a great impression - I am a beginner baker and I am making this dough exactly as I saw on Martha Bakes and it is the first time that it comes out and feels exactly as it says on TV. This is the second time that a Martha Stewart recipe is a success - thank you so much.
    Reply
  • Laila Shawky
    2 AUG, 2012
    I think I love it
    Reply
  • Aniatass
    7 AUG, 2011
    @alev_ada I tried it and it worked despite curious order of steps. Delicious!
    Reply
  • alev_ada
    14 JUL, 2011
    This recipe strikes me as strange because every baking book for advanced bakers including proffessional ones recommends kneading flour, water, yeast and sometimes eggs BEFORE you add fat and sugar. This is because fat and sugar inhibits the formation of gluten. I am wondering then if this recipe actually works.
    Reply

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