Shhh!!! Don't tell! I have 2 pans of those rolls in the freezer, wrapped in foil, ready to be warmed until the sticky becomes melted and turned out onto a plate! Like gold in the bank!! Don't tell because I could be mugged for those rolls! Linda cC

Sharon, I spent a lot of energy trying to figure out how to make fresh bread...Fresh...on the day I wanted it whenever I had a day in the kitchen like you're describing. After much experimenting, I realized there are two ways to accomplish this. 1. From dough that has risen once, formed into rolls and frozen. To make this happen, I put the frozen, formed rolls in a buttered pan, cover with plastic wrap and freeze; let the pan of rolls rise overnight on the counter. (I've found the dough shouldn't rise for more than 8-12 hours, otherwise they can over-proof.) Bake in the morning. OR 2. From dough that has risen overnight in the fridge, having gone through the bread machine the night before. When I do it this way, I start my dough an hour before bedtime, so I can put the dough in the bread machine into a greased pan for the overnight rise in the fridge. The next morning you still have to form your rolls and allow time for another rise, but it works well if time permits. Either way, you'll have fresh bread and won't wear yourself out getting there. If time is really tight (OR I plan on drinking!), I actually prefer the frozen-overnight-on-the- counter-to-proof method. It doesn't seem to work if you leave your bread in the freezer too long, as I suspect it kills the yeast after a while. For just a few days of make-ahead prep time, however, it works really well. I hope you find it works for you, and you've discovered a new way to get fresh-baked to the table.

Here's how they came out - I baked them for 45 mins. in a quarter sheet pan and they were perfectly done (some reviewers said they'd cut the baking time to 25 mins.,don't know how they could have baked through..) I ended up with 12 very generously sized rolls. Recipe notes that it serves 6. I don't know how anyone could eat 2 of these in one serving, and I can't imagine making each roll twice as large as mine were and having them bake through to the center without overcooking the outside. I skipped breakfast and had one of the rolls w/ cafe au lait as my lunch and I was more than satisfied. The brioche is very rich, yet light and flaky. It was my favorite part, which surprised me, as I am a big caramel/pecan fan. The point is, the "goo" really is the icing on the cake in this recipe. Many sticky buns I've had are only good for the goo, and the bread part is just a means of transport - you would as soon toss it away once the sweet stuff is gone. This recipe was time and labor intensive. If I make it again I will probably try one reviewer's method of boiling the goo a bit before pouring it in the pan. I'd like to add a deeper caramel flavor. This was a humungous diet splurge for me. So as soon as I finished mine I packaged up all but one and brought them to my sister's for her family (w/ strapping teenage boys) to enjoy. One bonus from this baking adventure was coming back home to a house that smells like heaven!!

Yes, momj47, you 'did' start something. Last night I made the dough in the bread machine but by the time it was ready, I was too tired to deal with it. I just left the dough in the bread machine 'pan', covered it lightly with saran wrap and refrigerated it. Is there any reason why that shouldn't be done? The big bowl that I would have used wasn't available and I didn't want to use something else. Sue