For the baking challenge this week we have sticky buns!
Okay, so I begrudgingly tackled Whole Grain Sticky Buns for Week 4 in the series.
Have to say initially I haven’t been a fan of sticky buns and this may be mostly due to the nuts and dryness in the buns that I have encountered in the past. Had I made them before? No, not real interested to be honest.
When the recipe arrived in my inbox I thought uughh, the first recipe I most likely won’t like. However, I committed to trying all of the recipes even if I did not like them.
Well, guys…this recipe is the shit and I mean this as a compliment. Even with the nuts. I do NOT like nuts in anything. I have to wonder if as I am getting older my taste buds are changing because of the combination of all the ingredients in these rolls appealed to me this day.
The rolls were like a traditional cinnamon roll but with more of a butter, pecan caramel flavor going on. I found the dough quite softer than my usual cinnamon roll recipe which is baffling since we are using wheat flour.
I did let them rise overnight in the fridge and bake in the morning before work.
I would say if you give this recipe a try, please read through the entire recipe and ingredients list beforehand. There are a couple of unusual (not always in the pantry) items so you want to make sure you get them all before starting. I did splurge and get those unusual ingredients from KAF before I started as I wanted to try baking things I haven’t used before.
If you try this recipe, send me a comment or email with your thoughts.
Makes about 9 rolls
- 2 cups King Arthur White Whole Wheat Flour
- 4 1/2 teaspoons potato flour (for moist texture)
- 2 tablespoons Baker’s Special Dry Milk, or non-fat dry milk
- 3/4 teaspoon salt
- 2 teaspoons instant yeast
- 2 tablespoons butter, softened
- 2 tablespoons honey
- 1 large egg
- 1/2 cup + 2 tablespoons lukewarm water
- 1/4 cup (4 tablespoons) real butter not margarine, melted
- 1/4 cup whole milk
- 3 tablespoons honey
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1/8 to 1/4 teaspoon grated orange rind (zest)
- 1/2 cup whole pecans
- 1/4 cup (4 tablespoons) butter, softened
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 1/3 cup chopped pecans
To make the dough:
- Combine all of the dough ingredients in a stand mixer with a dough hook, stirring until everything comes together.
- Knead the dough until smooth, adding additional water if needed — the dough should be soft and supple.
- Cover the dough with plastic wrap sprayed with cooking spray and allow it to rise for 1 to 2 hours, or until puffy, but not necessarily doubled in bulk.
- While the dough is rising, prepare the topping and filling.
To make the topping:
- Set a saucepan that’s at least 4″ deep over medium heat and add the butter.
- Heat the butter until it’s melted, then stir in the remaining topping ingredients, except the pecans.
- Bring the mixture to a boil, stirring constantly.
- Turn the heat to low and continue to boil the topping until it’s glossy and slightly thickened, 3 to 4 minutes longer.
- Pour the topping into a lightly greased 8″ square pan and sprinkle the pecans evenly on top.
To make the filling:
- Combine all the ingredients in a stand mixing bowl except the chopped pecans. Stir until blended.
- Beat the filling on high-speed of a stand or handheld electric mixture for 3 minutes until light and fluffy.
- To assemble the buns: Gently deflate the dough on a lightly floured work surface. Roll or pat it into a 9″ x 12″ rectangle.
- Spread the filling evenly on to the dough then sprinkle on the chopped pecans, leaving a bare 1″ margin along one of the short edges.
- Starting with the filling-covered short edge, roll the dough into a log, pinching the edge to seal. Slice the log into nine equal pieces (I’ve always used dental floss for this, its how I was taught)
- Place the buns into the prepared pan.
- Cover the pan, and let the buns rise in the fridge overnight. You can also let it rise for 45 minutes to 1 hour; they should be noticeably puffy.
- When ready to bake or near the end of the rising time preheat the oven to 350°F.
- Bake the buns for 26 to 30 minutes.
- Remove the buns from the oven and allow them to cool in the pan for 5 minutes.
- Loosen the buns from the edges of the pan then carefully turn the buns out on to a serving plate, scraping any extra topping and nuts from the pan back on to the buns.
Here is a link to the original recipe: KAF Whole Grain Sticky Buns that has lots of baking tips to help make it perfect!
Four down, five more recipes to come. Looking forward to what next week’s recipe brings!