Whew! I have to say I feel like I just ran a marathon after making these Pecan Sticky Buns. It’s a good thing though, that these take so much time and effort to make because if it were easier I might be tempted to make them more often and that would not be good for my thighs.
The recipe for these buns (which was contributed by Nancy Silverton – love her) begins with making a brioche dough, which in itself is a fairly complicated and time consuming process with lots of rising and chilling and rolling. Then once the dough is made, it is made into buns with a lot more rolling and chilling and rising. And a lot of butter.
Even though there were a ton of steps in the recipe, they were all very easy to follow and really caused me no problems. And the end result was the best sticky bun I have ever put in my mouth, with super flaky layers of dough and a nutty caramel topping. Definitely worth the extra effort.
If you are tempted to try your hand at making this recipe you can visit this week’s Tuesdays with Dorie/Baking with Julia hostesses, Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.
If you do any baking using yeast and haven’t tried this, you definitely should. SAF Red Instant Yeast can be used in any recipe in place of active dry yeast and it eliminates the need for proofing or dissolving. The substitution ratio is 1:1 so you don’t have to make any adjustments in measurements. It’s simply stirred into the dry ingredients of the recipe. I keep it in a canister in my refrigerator (for up to 6 months) and it has never failed me. And even if you only bake yeast recipes occasionally, it can be stored in your freezer for a year or more. Good stuff.
I dreamed last night that I woke up and it was snowing. The schools were on a two hour delay and my kids were getting their clothes and boots on to go outside. When I finally woke up, I realized it was just a dream, remembering that instead it was going to be sunny and in the 60’s. You know that grateful feeling you get – ‘thank goodness, it was only a dream’ – that’s what I felt.
How ’bout these Kaiser Rolls? They’re like a ray of sunshine, a light from above. The best thing about them is that they start out as a humble dough of just a few ingredients, and then somehow miraculously turn into gorgeous rolls with an intense depth of flavor.
Turkey, Havarti, Red Onion, Romaine and Lite Mayo
If you want to make a batch of these fantastic rolls, or any other recipe from Peter Reinhart’s terrific baking handbook, The Bread Baker’s Apprentice, you can preview or buy the book here.
Rain, rain, go away . . . and don’t come again for a long time. It seems to be feast or famine with the weather here. Floods or drought. I vote for a little more balance, before we all just float away.
If there is an upside to all the rain, it gives me more time inside to bake. These Italian Bread rolls were the next recipe in my bake through of The Bread Baker’s Apprentice. The dough takes two days to make, mixing up half of it the first day, and the rest on day two. A little time consuming, but if you can work it into your day, so worth it. The bread rose and baked up beautifully, and the taste is fantastic.
Planning to serve sub sandwiches for your Super Bowl celebration? These would be perfect for them!
If you don’t have this book by Peter Reinhart, be sure to check it out here.
It’s been a terrible, horrible, no good, very bad day. My son woke up sick, my dog got off her leash, my oatmeal was runny, I put yeast in the flour canister instead of the mixing bowl, and my washing machine detergent dispenser is clogged.
I think I’m going to Australia.
I’ve hit a snag in my bake-through of The Bread Baker’s Apprentice, too. Peter Reinhart’s French Bread really gave me pause. I have made most of the recipes with relative ease, but this bread proved to be a little more ‘sensitive’. Making the dough was not difficult, but when it came to baking the loaves I couldn’t seem to get it right.
I started baking the loaves with my baking stone on the bottom rack of my oven. When I checked them, they had gotten way too brown and the tops were still white. So I moved the stone to the middle, but by the end of the recommended baking time they were still not brown on top. I turned off the oven and left them in until they were brown enough.
The result? Very tender with lovely holes on the inside, but a little too tough on the outside. But I’ll keep working on it.
Just not today.
Interested in The Bread Baker’s Apprentice? Preview it here.
Alexander and the Terrible, Horrible, No Good, Very Bad Day by Judith Viorst