The Rosie Show Sticky Buns Food

STICKY BUNS

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

SCRUMPTIOUS STICKY BUNS

Steps:

• Prepare bread & roll mix as per package, incorporating 4 Tbsp of ground cinnamon. Let rise until doubled in size.
• Heat all of the sticky topping ingredients in a sauce pot on medium heat, mixing until the brown sugar is completely dissolved into the butter. Divide and pour into two 9x13 baking pans.
• Roll dough out into a rectangular shape. Brush the 2 Tbsp milk onto the dough, covering the entire surface. Spread the filling mixture onto the dough, leaving a one-inch line across the bottom of the dough uncovered. Roll like you would a jelly roll. Cut into 1.5 inch thick sections and place individual rolls onto the sticky topping mix. Bake for 30 minutes at 350°F until they are golden brown and the topping is bubbling.
• Turn finished buns out of the pans onto a cooling rack (be sure to place a towel or wax paper underneath to catch the drippings) or onto two 9x13 cookie sheets while still hot. Let cool until desired temperature is reached and enjoy!

FABULOUS STICKY BUNS

Steps:

• Dough:.
• In the processor bowl, whisk eggs to combine.
• Add buttermilk. Whisk in sugar, salt and yeast.
• Add 2 cups of the flour and process until evenly moistened.
• Add balance (2 1/4 cups) of the flour.
• Process about 2 minutes.
• Should be slightly sticky but comes away from sides of bowl.
• Spray large bowl with nonstick cooking spray. Turn dough and cover with plastic wrap until doubled about 2- 2 1/2 hours.
• Glaze:.
• Combine all ingredients in a small saucepancook over medium heat until mixture is thoroughly combined. Pour into a 13x9" baking pan or dish. Spread to cover evenly. Set aside.
• Combine filling ingredients well.
• Assembling and Baking:.
• On lightly floured surface, roll out dough 16x12". Brush with the 1 tablespoons melted butter leave 1/2" border at top edge. Brush sides of the baking pan with a little bit of the butter.
• Sprinkle ingredients over the surface evenly. Press into dough to allow filling to adhere.
• Starting from the 16" side nearest to you, roll up. Pinch edges. Stretch to 18". Cut roll in half and then halves again to get 12 pieces.
• Place evenly in pan. Let raise until sides meet and are puffy.
• I actually did this recipe up to this point and covered it with plastic wrap and refrigerated it until morning. Take out early enough so that it raises quicker.
• Bake 350 degree oven30-35 minutes or until thermometer reads 180 degrees in the center bun. Remove and let cool 10 minute.
• Turn out onto a large rectangular dish or low-sided pan.
• Optional: Top with Pecan Topping.