Friday, July 2, 2010

Maple Sticky Buns

This morning I was up with the roosters (Rowdy that is) at 5 a.m.  I figured since I was up so early there was plenty of time to make Maple Sticky Buns.  They turned out great.  You can make these the day before and stick them in your fridge, then take them out the next morning about an hour before you are ready to bake and let come to room temperature.  I have done this before, but it does change them some.  These are so much better made and eaten the same day.

What you need:
  • 1-1/2 cups warm water
  • 1 T. yeast
  • 1/3 c. demerara or white sugar
  • 1/2 t. salt
  • 1 egg
  • 1/3 c. oil
  • 4 plus cups of flour

  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup pecans, chopped

  • 2/3 cup brown sugar
  • 1/4 cup butter
  • 1/2 cup pecans, chopped
  • 3 T. pure maple syrup

Put water, sugar and yeast in mixing bowl and let proof for 5 minutes.  Add egg, salt, oil and 4 cups flour. With a dough hook start kneading.  If the dough is too sticky, add more flour.  You may need to add 1/2 to 1 cup more flour.  The dough should pull away from the sides of the mixing bowl, but will still be sticky.  Let knead for 5 minutes. Shape into a ball and place in an oiled bowl. Let rise for 1 hour or until doubled. Once doubled, punch down. I use a cookie sheet to help make a perfect rectangle.  I pat out the dough just as I would for pizza, trying to keep things even.  Spread with melted butter.  Sprinkle with brown sugar and pecans. Now roll into a log, trying to keep it the same thickness. Pinch the seam together. Flip the log so that the seam is on the bottom.  Melt the butter, brown sugar and syrup in a saucepan. Once the butter is melted and sugar has dissolved pour into a greased 13x9 inch baking pan.  Sprinkle pecans over brown sugar mixture.  Now it's time to cut the rolls.  Cut into 12 pieces.  Place on top of brown sugar/pecan mixture. Cover and let rise for another 30 minutes or until doubled. If you are making these the night before, cover with plastic wrap sprayed with nonstick spray and put in fridge as soon as you cut them. Preheat oven to 350 degrees and bake for 25 to 30 minutes, until nicely browned.  Once you remove them from the oven, carefully flip the pan over onto a cookie sheet, scraping all the gooey stuff on to the rolls.  Yum!

Just out of the oven and ready to be flipped.

You may be wondering where the nuts are....well some chicks around here do not like nuts and there were no nuts in the house...looks like the nut lovers lost out.

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