You Need These No-Knead Sticky Buns

My neighbor gave me a jar of active dry yeast a few weeks ago. Her son’s baking fiancée left it behind after a visit and my neighbor doesn’t bake bread. She didn’t want it to go to waste and knew just where to send it. But I bet when she sees this no-knead sticky bun recipe and how easy these are to make, she’ll want a few spoonfuls of that yeast back.

I based this no-knead sticky bun recipe on a full-knead recipe from McCall’s Cooking School, a collection of subscription recipes that I regularly received in the mail in the early 90s. Apparently the binder full of the recipes is now a rare book. If the tech bros get their hands on it and destroy it to train AI, we’ll still have this adapted version.

To make these, mix the dough ingredients in a bowl, let the dough sit, then put it in the refrigerator and take a break. The next morning, or later in the day—you decide!—form the rolls (very easy), proof and bake. No kneading necessary! I swapped out butter in the dough for olive oil and substituted water for the milk. So, while definiteIly not vegan, the recipe has over a third less dairy than the original—and turns out light and fluffy, sticky and sweet.