We started this morning with Fresh Sticky Buns – A result of wanting to claim the day again. To Start Fresh. Nate takes his 5th year test for the State of Oregon on Weds – so we’ll hunker down a bit for two days refreshing Grammar and Math. He has been working on writing the Nature Reports, a page of Daily Grams each day and a worksheet from Saxon 7/6. For the next two days I’ll sit and work with him in more detail . .
My Facebook Friends wanted to know about these sticky buns –
I woke up at 6 and started on the dough, Which raises for an hour, then punch down for 10 minutes, roll, and set for another 30 minutes, then bake for 25 – so you need to allow about 2 and a half hours for these babies. 🙂
The desire also started with a Throw Down episode of Bobby Flay – Sticky Buns. He made them look relatively easy to learn to do – and a bit different than plain fluffy Cinnamon Rolls. They used a dough called Brioche – that has double the eggs 1/2 the milk double the butter – it is a yellow chewy egg-ie dough – I used the Sweet Roll Yeast Bread recipe from my 21 yr old Better Homes and Garden “New” Cook Book.
Sweet Rolls – Caramel-Pecan Rolls
Combine 2 cups all purpose flour and 1 package dry yeast.
Heat and stir 1 cup milk,
1/3 cup sugar,
1/3 cup butter,
and 1/2 teaspoon salt til warm (120)
Add to flour mixture along with 2 eggs.
Beat with an electric mixer on low 30 seconds scraping the pan, then on high 3 minutes.
Using the dough hook, work in 2 1/2 cups flour and kneed speed for 6-8 minutes
Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place till double – one hour.
Punch down, let rest 10 minutes.
Shape and bake as directed – serve warm, makes 24 rolls.
Caramel Pecan Rolls – While dough is rising, combine 2/3 cup packed brown sugar, 1/4 cup butter and 2 tbs light corn syrup (and I add a dribble of cream). Cook and stir till combined.
Divide between two 9×1 1/2 round pans. Sprinkle each pan with 1/3 cup chopped pecans, set pans aside – (remember to toast the pecans first on a dry skillet til you smell them good – but before they turn dark brown)
Roll half the dough in a 12×8 inch rectangle, Melt 3 tbs butter, brush half of the margarine over dough. Combine 1/2 cup sugar and 1 teaspoon cinnamon, sprinkle half of mixture over dough. (I threw in a handfull of raisins, Bobby Flay’s throwdown put on pecans in the roll more than the top) Roll up one of the long sides, seal seams, slice dough into 12 pieces ( I lined up a ruler to help with the slices, next time I will cut each round into 6 2” pieces)
Place rolls in pans, rise til double (30 minutes) Bake 375 for 20-25 minutes. Invert onto a serving plate.
Typing out their instructions reminds me why I don’t really like this cook book for more than the exact measurements. It is hard to pull out the actual food you’ll need. :) The sticky bun recipe from the show is on the website.
This concludes the public service announcement trying to lure locals to a geography co-op at my house this fall . . . . . . .
+Angie Wright
