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Sticky buns!

Discussion in 'Off Topic' started by Trlsmn, Jan 31, 2010.

  1. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Sticky buns!

    100_2296.jpg

    100_2297.jpg

    100_2299.jpg
     
  2. rusobr2

    rusobr2 prineville,or Bronze Supporter Bronze Supporter

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    awesome trls.-now i suppose your going to tell us ---IT"S FOR THE KIDS !!
    steven
     
  3. Chee-to

    Chee-to Oregon Well-Known Member

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    OK, ok, that's 4 each for you and your boys, who gets the extra one ??....:dunno:
     
  4. MarkAd

    MarkAd Port Orchard Well-Known Member

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    shucks, i thought iw would be NCIS probie Divad covered in honey. But they
    still look goof
     
  5. Bovaloe

    Bovaloe Ellensburg, WA Member

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    So you made enough for the whole Board right?
     
  6. Dyjital

    Dyjital Albany, Ore Flavorite Member Bronze Supporter

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    I'm still waiting for mine that were supposed to have been overnighted almost two weeks ago.
     
  7. longcolt

    longcolt Zephyrhills, FL Active Member

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    First it was steak and shrimp, now these! Thats unfair treatment to members!!!!!:D

    I'm salivating like a hound dog.:laugh:
     
  8. Jamie6.5

    Jamie6.5 Western OR Well-Known Member

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    I'm still waiting for the recipe!!

    ;) Tris,..................
     
  9. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Sorry Jamie, it slipped my mind. I will start on it right now! :eek:

    Edit.

    OK I used the Joy Of Cooking milk bread recipe for the dough.

    Here is a link to it.

    http://tiny.cc/1JLlC


    I then used this for the filling and topping (bottom)


    Filling:
    1/2 cup firmly packed light brown sugar
    1 tbsp. ground cinnamon
    4 tbsp. (1/2 stick/2 oz./56g) unsalted butter

    Topping:
    3/4 cup firmly packed light brown sugar
    4 tbsp. (1/2 stick/2 oz./56g) unsalted butter
    3 tbsp. honey
    1 tbsp. light corn syrup
    1 1/2 cups (6 ounces) coarsely chopped pecans

    Make the Filling:
    Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

    Roll dough out into a 12 x 18-inch rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

    Make the Topping:
    In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9 x 13-inch pan and sprinkle pecans on top.

    Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.

    Preheat oven to 375 degrees

    Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.