Thursday, September 23, 2010

Sticky Buns (the healthier way)

Well, I just finished a post about stovetop bread in the van, now I want to do a post looking forward to an oven in my new house. The last post had the recipe I use for bread. Now I want to tell you how I plan to feed my overnight guests in my "new" home.

First, for dinner, make a batch of bread. Use the recipe from the previous post. Let it rise for 2 hours. Assuming you aren't having a lot of guests, and don't have a big family, take half the dough, and form it into a loaf on a cookie sheet or in a well sprayed loaf pan. Then let it rise for 40ish minutes while the oven heats up to 450 degrees. If you want 2 loaves of bread, double the recipe so you still have leftover dough for breakfast. After 40 minutes (or as long as you can stand if you don't have 40 minutes), bake the bread for roughly 25-30 minutes at 450 degrees.

Serve your hot, steaming fresh bread to your adoring guests for dinner. Put the extra dough in the fridge (covered up, but not air tight-I think you'll kill the yeast if they can't breath).

In the morning, get up before your guests, and get ready to make sticky buns!

You'll need:
1 cup of maple syrup
3 tablespoons of molasses
the leftover bread dough (1/2 of the basic recipe)

1. Mix the maple syrup and the molasses together. I made up some measurements, but basically you can't really have too much of the sticky stuff. You can always add more if it looks scant.
2. Grease a square cake pan, and dump most of the syrup mixture in the bottom of it along with enough raisins and walnuts to cover the bottom of the pan. Your syrup mixture should cover the bottom of the pan so the raisins and walnuts are wading in it.
3. Then spread the dough out on the counter top. It's really too sticky for a rolling pin, just use your hands and keep stretching until it's a rectangle about 1/4 inch thick. Then liberally coat the dough with cinnamon, again, it's very hard to have too much. Sprinkle raisins over that, and drizzle more syrup mixture on top.
4. Roll the dough up and slice it into cinnamon rolls. Place the rolls into the pan so they are touching each other. Whatever syrup you have left, rub on the top of it (which will be the bottom).
5. Bake at 325 degrees until the dough is not sticky in the middle anymore. It'll be more than a half an hour, but less than an hour. Just keep an eye on it.
6. When it's all cooked, take it out of the oven and invert the pan onto a large dish.
7. Bask in the compliments from your guests when they wake up. Depending on their personalities, you may or may not want to point out how much healthier this is than the supermarket/traditional version.


1 comment:

  1. I was blogging around and found your blog. I have to try that recipe, it looks soooooo Good!!!
    Thank you for letting me visit.
    And if you would like to have a fun read for a just for fun blog, read Tatorbug the Incredible Pug.