Sticky Buns

An early Happy New Year to all.  I like to make a special breakfast on Christmas, since I know I don't have to go to work.  These breakfast rolls can also be that special New Year's treat to get up to in the morning.

This is an adaptation from my first year pastry class.  The professional recipe makes several dozen.  This one is closer to my chocolate rolls, and gets to use the now-infamous 8" square pan.  I use that thing at least once a week.

A note about cleaning said pan.  The parchment lining keeps it mostly clean, but there's bound to be some topping dripped onto the pan surface.  You're basically making caramel, which will harden on the pan as soon as you take out the rolls to let them cool.  Don't panic.  Fill the pan with boiling water and let the sugar dissolve.  You may have to do it more than once, but don't bother scrubbing.  Elbow grease will not get off the caramel, but the Universal Solvent will.

Like the chocolate rolls, you can do the first half the evening before and place the shaped rolls in the fridge until morning.

2/3 C milk
2 Tb butter
1/4 C sugar
2 tsp yeast
2-3 C flour
1/2 tsp salt
1 egg
2 tsp ground cinnamon

1/4 C butter
1/2 C brown sugar
1 Tb honey
1 Tb corn syrup
*1/2 C chopped walnuts or pecans

1.  Warm milk, butter, and sugar to 100º.  Butter does not need to melt.  Stir in yeast and let rest until foamy, about 5 minutes.

2.  In stand mixer with paddle attachment, combine salt and 1 C flour.  Beat in milk mixture to make a thin batter.  Beat in egg and 1 C flour to make a thick batter, about 2 minutes.  Beat in 1/2 C flour to make a soft dough, another 2 minutes.  Pour out onto floured board and knead until smooth, about 5-10 minutes.  Place in lightly oiled bowl and let rise in a warm place until doubled, about 1 hr.

3.  Punch down dough and let rest.  In mixer, cream together second butter, brown sugar, honey, and corn syrup to make a paste.  Line an 8" square pan VERY WELL with parchment paper.  Smear paste on bottom of pan, then sprinkle with chopped nuts.

4.  With a floured rolling pin, roll dough into a 9" x 18" rectangle.  Dust surface with cinnamon, leaving one inch on one long side clean.  Roll up dough starting on the other long side, and ending by sealing the clean side.  Cut nine 2" lengths.

5.  Place pieces cut-side up in pan with space for them to rise and expand.  Either cover and refrigerate until morning or put in a warm place to rise until doubled, about 1 hr.

6.  Bake at 400º for 20 minutes.  Allow to cool in pan until no longer bubbling, then invert onto serving plate and remove parchment paper.  Start soaking the pan now.

Makes 9 rolls

Difficulty rating :)