Can a sticky bun recipe be made ahead?
8 years ago
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Tuesday is National Sticky Bun Day...
Comments (6)Low fat stickey buns?? Bwahaha!! I guess you could just use my regular recipe and omit the butter.....perhaps add a little more sugar. But I have a better idea....just make them as the recipe says and eat half as many! 2C Scalded Milk, cooled to warm temperature 3T Shortening or Butter, Melted ý C Sugar 1 t salt 2 eggs, beaten 2 pkgs yeast (or 1T bulk yeast) 1/3 warm water 4-5 cups flour Dissolve the yeast in the warm water (about 105 degrees) with a teaspoon of the sugar, wait until it foams. While waiting for the yeast to foam, mix the milk, butter, remaining sugar and salt. After the yeast foams, add the yeast mixture to it, and the two beaten eggs to the mixture. Either by hand or in a stand mixer, blend in flour a cup at a time until the dough is soft and fairly sticky. Turn onto a floured board and knead just until the dough is no longer sticky, but is smooth and satiny. Let rise until doubled, punch down, knead a little, then shape into rolls. Bake at 350 until golden. May brush with egg wash or butter and sprinkle with sesame seeds. Also good rolled in butter and cinnamon sugar. Dough is a good base dough for a variety of sweet breads like cinnamon rolls or brioche. For sticky buns: Have about 1/2 a pound of soft butter handy before you begin For sticky buns, let the dough rest about 20 minutes, divide into 3 pieces and roll or pat out 1/3 into a rectangle abut 1/3 of an inch thick...spread thickly with soft butter, and sprinkle generously with brown sugar and cinnamon...some add pecans here and raisins but my family prefers them without. Roll up the dough starting with the long side and seal the edges. Take one of the pans and spread thickly with butter (do you sense a trend here??), cover with brown sugar and drizzle with honey in a zig zag pattern using about 1 1/2 tablespoons. You can use syrup if you choose...the object is to keep the bottom of the buns sticky after baking. Cut your dough roll into 1 1/4 inch pieces (about 12 pieces) and set into the prepared pan, cut side up. Cover with Saran and proceed with the other pieces of dough in like manner. Preheat oven to 350....remove saran and bake rolls (bake the first pan first as it should have risen by now) for 20 to 25 minutes until nicely browned.... Turn out onto serving plate as soon as you remove from the oven. I like to leave those pans of rolls that I won't be using immediately in the pans, cool about 20 minutes, wrap very well with foil and freeze. When ready to use them, place in a 300 oven (still frozen) for about 45 minutes. Place in the middle of the oven so they don't scorch on the bottom. Turn out on to a serving plate and they are almost as good as the first time....See MoreNational Cinnamon Bun/Sticky Bun Day
Comments (3)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...See MoreLOOKING for: Very Gooey Sticky Buns
Comments (6)Sure, Ann. It's much easier than it looks: GOOEY BUNS Dough: 1 pkg active dry yeast 1/4 cup + 2 TBL sugar 1/4 cup warm water (105-110°) 1 TBL salt 2 cups hot water 1/3 cup solid vegetable shortening 1 egg, lightly beaten 5 1/2 to 6 cups flour Dissolve the yeast & 2 TBL of the sugar in the warm water. Allow to stand 5 minutes. Meanwhile, dissolve the salt & 1/4 cup sugar in the hot water. Add th shortening & mix until the shortening is melted. Add the egg, 2 cups flour & the yeast mixture. Beat until smooth. Add 2 more cups flour, working the dough until moistened. Add the remaining 1 1/2 to 2 cups flour & work the dough until smooth. Place the dough in a greased bowl, turning to coat all sides. Cover tightly w/plastic wrap & let rise in the refrigerator overnight. Syrup: 12 TBL (1 1/2 sticks) butter 1 3/4 cups firmly packed brown sugar 3 TBL half-and-half 1 3/4 cups chopped pecans In a large saucepan, melt the butter. Add the brown sugar & half-and-half; bring to a simmer. Cover the surface of two 9x13" pans with this syrup. Sprinkle evenly w/pecans. Remove the dough from the refrigerator; divide in 1/2. On a floured surface, roll each dough half into a 12x8" rectangle. Filling: 12 TBL (1 1/2 sticks) butter, melted 1/2 cup granulated sugar 1/4 cup ground cinnamon Spread the dough w/the melted butter. Combine the granulated sugar & cinnamon; sprinkle over the dough. Starting from a long sidee, roll each rectangle jelly roll style. Pinch the outside edge to the main body of the dough. Slice into 1" pieces. Place the slices cut side down in the prepared pans, leaving space between for expansion. Cover with a kitchen towel (not terrycloth) & let rise until doubled in size, 1 hour or longer. Bake in a preheated 350° oven for 20-25 minutes. While the buns are still hot, loosen the edges with a knife & invert each pan over a serving platter. Allow the pan to stay in place for a minute or 2 before removing.~~A Cleveland Collection...See MoreHow can I make ahead this recipe?
Comments (2)That is a lot of prep for a meal. Understandably wanting to prep more meals at the same time. Linda's method is good or just go ahead and prep the extra ones you want to freeze with the cheese, let cool, into the fridge to cool further, then pack tight for the freezer. The cheese will freeze fine. Just cover loosely with foil during the re-heating. Uncover to brown the cheese. Without the cheese your breaded chicken will less likely to become soggy. Not a big time saver to add cheese during re-heating. Unless the top cheese is not often on hand when you need it....See More
8 years ago- 8 years ago
I make cinnamon buns which I assume are not much different than your sticky bun recipe and you can definitely make them ahead and leave them to rise in the fridge. Take them out of the out of the fridge and leave them on the counter while your oven heats. That is all the time they need.
I made cinnamon buns a week or two ago. Baked four big buns same day and put four more in the fridge and baked them for breakfast the next morning. No difference between the two.Same day bake
Overnight rise in the fridge. Went into the oven within 15 minutes of being taken out of the fridge.User thanked User - 8 years ago
8 years agoMy kids asked for cinnamon buns so I’m making them for after school snack. They’ve been in the fridge since last night.
Ok, I know that’s pretty lame. But since they’ve taken a recent interest I did look up Ann’s recipe (Joy of Baking) and will make a real batch for the first time next weekend.
8 years ago
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8 years ago
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