Sunday Brunch: Maple Sticky Buns

Maple Sticky Buns

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1 1/2 cups warm water
1 teaspoon yeast
1/3 cup sugar
1/2 teaspoon salt
1/3 cup oil
1 egg
4 cups flour

Prep Day: In a large bowl, combine water, yeast, sugar, and salt, along with oil and egg. Let sit five minutes. Stir in first cup and a half cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll out onto a floured surface into an approximately 15 x 8 rectangle and add filling.

Filling:
3 tablespoons butter, melted
1/2 cup brown sugar
1/4 cup walnuts, chopped

Brush dough with melted butter.

Sprinkle with brown sugar and walnuts, taking care to get right up to the edges. Roll dough up and seal seams.

I like to put the rolled dough in the freezer for about an hour before slicing. It makes the dough easier/firmer to slice.

While the dough is chilling, prepare the maple sticky topping. How many rolls you get will depend on how you cut the slices. I cut them about an inch thick to get 15 rolls.

Maple Sticky Topping:
Heat and stir 2/3 cup brown sugar, 1/4 cup butter, and 2 tablespoons pure maple syrup in a small pan. Pour into baking pan.

Sprinkle with 1/2 cup chopped walnuts.

Place slices in pan on top of walnuts and brown sugar/maple syrup mixture. Wrap and freeze.

Serve Day: Take the rolls out the night ahead to thaw and rise, they will be ready to bake when you wake up.)

Bake in a preheated 350-degree oven for approximately 30 minutes. (How thick you cut your slices will vary your baking time, so keep an eye on ‘em!) Invert to serve.

These are delicious!

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