Wednesday, May 28, 2008

sticky buns .. .with pecans

I have several different sweet dough recipes.

This is a good starter. . .
it is small and therefore the dough is easily manageable.
It makes one 9X13 pan.
It can be baked the same day .. .
or refrigerated in the pan ready to bake the next morning.
Run to the kitchen. . .
I'll wait.
In a cereal bowl .. .
put 1 level tablespoon of regular yeast.
Add 1/2 cup of warm water ..
and
1 teaspoon of sugar.


In a small measuring cup.. .
put 3/4 cup milk
1/4 cup of real butter

Put it in the microwave for one minute.
(the butter may not be completely melted .. .that is fine)

Separate 3 farm fresh eggs.
Set the whites aside for a low fat omelet. . . (for tomorrow's breakfast. . . for obvious reasons)

Put the egg yolks
1/3 cup sugar
1 teaspoon salt

in a large bowl.



Stir together until blended.
Add the yeast.

Add 2 cups of flour.
Stir together.
Add one more cup of flour and continue to stir with a wooden spoon.

You will need one more cup of flour adding it slowly.

Use your hands if you don't have a dough machine.

Knead the dough on a well floured surface adding a bit of flour at a time.

Don't use more than 4 cups of flour.
The dough will still be a bit sticky.
That is okay.


The dough will still look sticky like this. . .
but it should hold its shape softly.

Let it sit a few minutes if it is very sticky. .

Put a wee bit more flour onto the board and give it a few more turns.


Put it into a greased bowl.

Cover it with plastic wrap.

Let it sit in a warm place until doubled.


Make the filling.
Melt. . 1/4 cup of butter
Add .. .1 tablespoon of cinnamon
Add 1/2 cup of brown sugar
Combine. . set aside until the dough is rolled out.

In a small saucepan. . .
put the ingredients that will form the topping.
1 cup of brown sugar
1/3 cup of butter
4 tablespoons of honey
1 tablespoon of light corn syrup
Heat and stir until melted.
Pour mixture into a greased 9 X 13 pan.
Cover with about 2 cups of chopped pecans.



Roll out the dough into a rectangle. .
The dough should not be more than 1/4 inch deep.
The rectangle should measure about 12" X 18".
Spread the filling on the dough.

Roll the dough up jelly roll style.
Roll up the long side.
Cut the dough into 15 slices.


Place the rolls on top of the topping.
(why on earth are my rolls standing up now?)




Cover loosely with plastic wrap. Don't make it stick to the sides, or the rolls will run out of rising room.
Now. . at this point. .
you could refrigerate it for up to 8 hours. . .
I just allowed mine to double . .
about 1 hour.
They should look like this.
Preheat your oven to 350.



Bake until golden brown. .
About 30 - 35 minutes.
Now. . if you don't want the sticky topping . . . simply eliminate it. .
they taste awesome either way. .
still a nice small recipe.

As soon as they come out of the oven,
carefully flip the pan over on some parchment paper.
Lift the pan off the rolls.

Voila. .
call over your friends for a treat. . .
or. .
call in your sweetheart from the barn .. .
( if he hasn't already shown up)
woo hoo


Have a wonderful day my friends.

19 comments:

  1. Yum! This would definitely bring a smile to Doc's face!

    ReplyDelete
  2. Hold it right there! I'm on my way with my cup of coffee in my hand...

    ReplyDelete
  3. Lovella, that is something I will try. I have bread in the breadmaker now, so, I think, a treat for another day, for my husband and hungry sons. We have a walnut tree, so I well try walnuts. Thank you. Dairymary

    ReplyDelete
  4. Just added 5 pounds reading this post! I love sticky buns! or cinnamon buns, or cream cheese buns, or any other kind of buns. There seems to be a pattern here. LOL!

    Blessings

    Linda

    ReplyDelete
  5. Oh.
    My.
    Goodness.
    Yes, I'd love some. Thank you. And a cup of joe.
    Heaven!

    ReplyDelete
  6. Oh my..dare I make this fantastic recipe?? I can just see hubby and myself devouring it ourselves!
    I won't call the kids..hehe
    Thanks for the recipe, Lovella

    ReplyDelete
  7. Now I'm ready for a coffee break...and I just finished breakfast! Those look very yummy.

    ReplyDelete
  8. As Emeril would say.."Oh yeah, babe!"
    I say..."Nothin' like the sticky buns! Nothin' at all..."
    YUM!
    :)

    ReplyDelete
  9. Looking scrumptious! I'm glad to find out that they can be refrigerared after rising!
    I'm off to trying a couple of versions of raisin bread. Maybe I'll take part of the dough to make a pan of these too. (Have to compare the recipes.) Thanks for the inspiration...your pictures are great!

    ReplyDelete
  10. I'm right behind ellen... :) Haven't had these for a while...they look amazing...

    ReplyDelete
  11. My heavens! Does that ever look good. Have mercy, Lovella. I think that looks like a Saturday morning endeavor.

    ReplyDelete
  12. oh my...

    Only this morning staff were milling about outside my office door hoping my big carryall bag would proffer up some more home cooking/baking - which thanks to you and other bloggers - I have been offering of late. Now I have no excuse but to open up Chem Class Sunday to try these out! yum yum

    ReplyDelete
  13. shucks lovella.....just reading this recipe i will have to walk some more......
    i can just taste them now and my mouth is watering........i wish i could....no, no, i refuse to give into the temptation.......
    hey char the kids will eat them, go ahead.......aaarrgh there is a battle going.........who is going to win.......
    i will sucomb to the recipe on the weekend!
    there that is a reasonable comprimise i think.
    thanks for the recipe!
    i went shopping across the border for and shopped and walked for 11 hours a day..........i deserve these buns.......lol

    ReplyDelete
  14. lovella.....i was gone several days and see u missed some pretty nice posts.......i just have a question about devonshire crea,.
    did you make it yourself or did you buy it?
    i have never found it in our grocery stores and have yet to find a recipe that taste like the one i had in england........it might have been clotted cream, my memory fails me, since i was 20 when i had it, and now, well i am not nearly 20 anymore..;-(
    have you ever made clotted cream, what is the differance?

    ReplyDelete
  15. Lovella, you are trying to kill us...

    but what a wonderful way to go!!

    *grin*

    This is definitely one to try.

    Thanks!

    ReplyDelete
  16. Oh Lovella, if only I had your baker's thumb....

    ReplyDelete
  17. I made these sticky buns today Lovella and they are..were(grin)awesome!
    I did share with family so all is good..I'm telling you those sticky buns disappeared just like that!!
    Charlotte..sounds like you had a nice getaway!!

    ReplyDelete
  18. This sounds like a winner, Lovella. For taste, not for my arteries :).
    We all have our favorite recipes. We should all post them on the same day, show them with our favorite cup of coffee!

    ReplyDelete
  19. I think I'm gaining calories just reading the recipe. That looks so delicious.
    I just whipped up Corrine's brownie squares yesterday, and they are all gone.
    I need to start walking again...HelpW
    I like Willow's idea.

    ReplyDelete

Thank you!