Tea Room Sticky Rolls


4 to 4 1/3 cups all-purpose flour

1 package active dry yeast

1 cup milk

1/3 cup sugar

1/3 cup butter or margarine

½ teaspoon salt

2 eggs

Caramel Smear

Cinnamon Spread


1. In a large mixing bowl combine 2 cups of the flour and the yeast; set aside

2. In a medium saucepan heat and stir milk, sugar, butter and salt just until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease dough. Cover and let rise in a warm place until double in size (about 1 hour).

4. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Spread a 15x10x1-inch baking pan evenly with Caramel Smear (recipe below).

5. Roll each portion of dough into a 24x6-inch rectangle about 1/8 inch thick. Spread half the Cinnamon Spread (recipe below) over each rectangle to within 1 inch of the edges. Roll up, starting from a long side. Seal seam. Cut into 1-inch slices. Place about 1 inch apart in a prepared pan. Cover and let rise in a warm place until nearly double (about 30 minutes).

6. Bake in a 350-degree oven for 20 to 30 minutes or until golden. Remove from oven and let cool 5 minutes. Turn the pan of rolls over onto another 15x10x1-inch pan so the caramel is on top. Serve warm. Makes 40 rolls.

Caramel Smear: In a mixing bowl combine 1/3 cup butter, melted; 1 cup packed brown sugar; ¼ cup light-colored corn syrup; ¾ teaspoon ground cinnamon; and ¼ teaspoon salt. Stir until smooth.

Cinnamon Spread: In a small mixing bowl stir together ¾ cup packed brown sugar; 1 tablespoon cooking oil; 1 tablespoon light-colored corn syrup; and ½ teaspoon ground cinnamon.

Tea Room Rarebit Sauce


1/3 cup cooking oil

1/3 cup flour

1 teaspoon paprika

¼ teaspoon salt

¼ teaspoon dry mustard

2 cups whole or reduced-fat milk

1 teaspoon Worcestershire sauce

¼ teaspoon bottled hot pepper sauce (such as Tabasco)

1 cup shredded process sharp American cheese (4 ounces)


1. Place oil in a medium saucepan. Stir together flour, paprika, salt and dry mustard. Add flour mixture to oil; cook and stir for 1 minute.

2. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

3. Remove from heat; stir in Worcestershire sauce and hot pepper sauce. Add cheese and stir until melted. Makes 2 cups.

Note: To make Younkers popular Rarebit Burgers, cook 8 hamburger patties to 170º F or until no pink remains. Place each burger in a toasted hamburger bun. Spoon about ¼ cup of Rarebit Sauce over each bun. Serve immediately.

Tea Room Chicken Salad


3 cups diced, cooked chicken thighs

1 cup chopped celery

¼ cup chopped onion

¼ cup shelled sunflower seeds

1 cup ranch salad dressing

1 teaspoon celery salt

½ teaspoon dried minced garlic

Salt and black pepper (optional)


1. In a large bowl combine chicken, celery, onion and sunflower seeds.

3. Pour dressing over chicken mixture; toss to mix well. Cover and chill for 1 hour. Makes 6 servings.

Younkers recipes

The Rarebit Burger, Chicken Salad and Sticky Roll recipes reprinted here are all found in a cookbook published by Meredith Corp. in 2001 called "Holiday Celebrations With Recipes From Younkers." The first chapter of the book is called "Younkers Classics,"