![]() ½ cup cream (did you know Trader Joes now carries boxed cream you can keep on a pantry shelf?).Let it raise for about an hour or hour and a half. Once kneaded, place the dough in a large bowl to raise, brushing oil or melted butter over it and covering it with plastic wrap, such as an old bread bag cut open. Use it to scrape the dough up without adding too much flour. A dough scraper (bench scraper) comes in handy right about now. You may need to add a bit of flour as you knead but don’t add too much. ![]() Dump out onto a floured surface, kneading until smooth and bouncy. Mix by standing mixer or by hand with a wooden spoon until thoroughly mixed. Whisk the dry ingredients together and add to the wet. Mix the wet ingredients together in a large bowl. If you are NOT using a bread machine you still pretty much use the same principles. In which case, you could put them in the order listed. Most of the ones I have seen put the liquids in first, then the dry. 1 cup warm milk or buttermilk (or half of each) Not more than 100 degrees.It is comparable to King Arthur flour having a slightly higher protein. Here we get “Wheat Montana” which grows, mills and bags their own wheat so the prices are lower and the flour is non GMO, and chemical free as well as unbleached-unbromated. For cookies, buns, biscuits and quick breads a general all-purpose, unbleached, will do. Each region has its own flour types available. I never recommend bleached or store brand flours due to chemicals they use. For softer buns, you can use a lower protein flour, like Gold Medal unbleached all-purpose. It’s one of those books that is now crinkled and spotted, stained and moisture damaged. This slurry recipe is from one of my Peter Reinhart books “Artisan Breads Every Day”. If you are making the dough the night before and storing in the fridge overnight in a storage bag, you dont really need to knead at all, just mix and give a few kneading turns by hand to smooth out the dough before storing. Keep in the back of your mind though that you want soft buns so it really does not need an excess of kneading to develop gluten. Does it look dry and cracked? Add a tablespoon or two of water until it is tacky again. ![]() ![]() Is it too sticky on the sides? Add a tablespoon or two of flour until it stops. Just always check its progress about 5-10 minutes in. If you have a bread machine, by all means, set it to dough only and let it do most of the work. Probably along with a breakfast casserole of some kind. About an hour later, I put them into a warm oven. I tend to make these the night before, on Christmas Eve, to raise overnight in the fridge, then take them out in the morning to come to room temperature. If you want a large amount of sweet dough, I have the recipe here.īut for now I will give you a reduced dough recipe and my favorite slurry, which is the sticky gooey stuff upon which the rolled up dough sits and bakes. Make the slurry and cinnamon sugar filling. If you want homemade-from-scratch sticky buns you have 4 steps. So needless to say, I have tried many a recipe and have lots of experience with these to speak from. But really, can we ever get enough of sweet and nutty sticky buns? It’s a Christmas tradition around here to have them for breakfast along with a savory dish. I know I have posted about sticky buns before. ![]() But in this case it is a cross between ambrosia and delight. Slurry-slurry-slurry! Like a cross between hurry and sloppy. Yum!ĭusting this recipe off, giving it a face lift. It made about 6-7 large sticky buns in this pan. An older picture when I made some in a flower shaped pan. ![]()
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