It's Kaely's 17th Birthday today!
She requested sticky buns for her birthday breakfast, so me, Joel, and Addie whipped up a batch for the soon-to-be birthday girl.
Addie and her Daddy feverishly making buns
The recipe we use is from The Pilsbury Complete Book of Baking I got in 1996. It features recipes from former bake-off winners and every one I've tried has been DElicious!
The sweet roll dough recipe is enough for two batches of sticky buns (or you can make cinnamon rolls, orange rolls, etc). I use 1/2 dough the first night, keep the other 1/2 in the fridge and then make another creation within the next couple of days. We tweaked the recipe a bit to create maximum stickiness and cinnamony goodness.
Pilsbury Sweet Roll Dough
Makes enough for TWO batches of rolls & can be refrigerated for several days.
6-7 cups flour
1/2 cup sugar
2 tsp. salt
2 pkg. active dry yeast
1 cup water
1 cup milk
1/2 cup butter
- Combine 2 cups flour, sugar, salt and yeast in mixer bowl (use regular, batter blade) and blend well.
- Heat water, milk, and butter to 120degrees (2 min. in the micro works for me).
- Lightly beat egg in a small bowl and temper by slowing adding a little bit of the hot liquid, while mixing, to warm up the egg.
- Add remaining hot liquid and egg to dry ingredients and mix on med. speed for 3 minutes.
- Slowly mix in 3 cups of flour.
- Switch to dough hook attachment and slowly add in 1-2 cups more flour. Do not add too much flour. This is a sweet dough and it should be a bit sticky--dough should just start to pull away from the sides of the mixer.
- Knead by hand on a lightly floured surface for a couple of minutes, or until nice and smooth--my Home Ec teacher always said dough feels, "like a baby's bottom", when it's done and she was right.
- Put into a large oiled bowl, cover with plastic wrap and rise in a warm place for about an hour or until doubled in size (if you're eating dinner, going over an hour is just fine).
- Punch dough down. Divide in half and shape. Second half can be refrigerated or used for another batch.
While dough is rising, do a facial with your big sissy and pretend to be a zombie
1..Grease 18 muffin cups.
1/2 cup brown sugar
1/2 cup melted butter
2 Tbl. light corn syrup
1/2 cup chopped pecans
3. Drop spoonfuls of this lovely concoction into the bottom of the muffin cups and set aside.
4. In a small bowl mix 1/3 sugar and 1 tsp. cinnamon. Set aside
5. Rolls out dough into a 18" x 12" rectangle (the extra step of measuring really does help when it comes to cutting time).
6. Spread dough with 2 Tbl. softened butter and sprinkle with cinnamon mixture.
7. Roll dough up tightly starting with the 18 " side.
8. Cut into 1" slices with a sharp knife.
9. Place slices, cut side down, into muffin cups on top of caramel.
10. Cover with plastic wrap (spray with non-stick to prevent sticking) and let rise 45-60min.
11. Bake for 20 minutes or until nice and brown on top.
12. Let buns sit in pan for 1 minute and then invert (turn upside down) onto a cool rack. Be sure to scoop out any extra caramel from muffin cups and put on the cooling bun...or eat it, it's really good and know one will know.
Pop in the microwave for 15 sec, pour a glass of milk and you have a
nutritious birthday breakfast! It's okay if little sisters enjoy your bday breakfast since the actual birthday girl had to hurry off to school to see all of her admirers and fans.