Sunday, August 13, 2017

GWH Sticky Buns


1 cup milk
2 teaspoons dried yeast
2 teaspoons salt
2 large eggs, beaten
¼ cup honey
½ cup butter, melted
3 ½ cups all-purpose flour

Topping and filling:

¾ cup butter, melted, 
1 ¼ cup brown sugar
⅓ cup honey
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups chopped pecans or walnuts


  1. In a large bowl combine the flour, yeast, and salt. Set aside.
  2. In a separate container, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
  3. Once the butter has melted whisk in the eggs. You want to make sure the mix isn’t too hot otherwise the eggs will cook.
  4. Pour the wet mixture into the dry mixture and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together.
  5. Cover with plastic wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 4 days.
  6. For the filling: Mix together melted butter, brown sugar, honey, nutmeg, and cinnamon. Set aside.
  7. Using a 9-inch cake pan, with a spoon spread half the brown sugar mixture evenly over the bottom and sides. Scatter nuts over the brown sugar mixture and set aside.
  8. Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle. As you roll out the dough, make sure there is enough flour to prevent it from sticking to your work surface.
  9. Evenly spread the remaining brown sugar mixture over the rolled out dough leaving 1 inch around the edge of the dough without filling.
  10. Starting with the long side, roll the dough into a log. Roll it over until its pinched seam is underneath.
  11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8 or 9 pieces). Arrange the rolls over the nuts in the prepared pan, so that the cut edge is facing upward.
  12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and become bubbly.
  13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  14. Preheat the oven to 350 degrees and bake for 30 - 40 minutes, or until golden brown and firm in the center.
  15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!
If in a hurry it is perfectly okay to use frozen bread dough to speed things up a bit.

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