Then I found the gooeyest sticky buns I could find and doubled the... uh.. sticky. The buns were huge so I used a roasting pan, you could easily do it in 2 9" x 13" pans. Sooooooo, let's do this.
I tweaked the bread, ever-so-slightly, listed is my adapted version.
Honey Buttermilk Bread
- 2 1/2 teaspoons active dry yeast
- 2 teaspoons sugar
- 1/4 cup warm water
- 1/4 teaspoon ginger (helps activate the yeast)
- 2 cups warm buttermilk
- 1/3 cup honey
- 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
- 1 teaspoon salt
- 1 teaspoon baking soda
- 6 cups flour
Instructions
Mix the ginger, sugar,yeast, and water and set aside for five minutes.
Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
Mix in butter until it is totally incorporated into batter.
Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
Punch down and let rest for 5 minutes.
Now for some serious adaptations.
I doubled the topping recipe for these Overnight Sticky Buns by Lauren Mitchell posted on Just a Pinch
1 1/3 c packed brown sugar
6 tbsp butter
1/4 cup light corn syrup
2 tbsp honey
2 tbsp maple syrup
1 teaspoon vanilla bean paste (or pure vanilla)
1/4 teaspoon salt
Combine all ingredients in a heavy bottom pot and cook on low heat until butter is melted and it's all nice and saucy.
For the filling
1/4 cup melted butter
1 cup brown sugar
3 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
Roll
out into a large rectangle, approximately 14" x 24". Stir together the
brown sugar and spices. Brush dough with melted butter and sprinkle with
sugar mixture. Roll tightly, starting from long end, and pinch to seal.
Cut into 12 pieces, 2" long each.
Pour the caramel sauce into the roasting pan, pop in the rolls, giving them a good amount of space between each roll.
Cover loosely with plastic wrap and let rise 45 min to 1 hour, until doubled.
Bake at 400F for 30 minutes. Cover the top loosely with foil if they brown too fast (mine usually do!).
Let
rest for exactly 8 minutes and 35 seconds - kidding. Between 5-10
minutes should be good, depends on the temperature in your kitchen, if
they get too cool, they wont flip out so good. Flip out of the pan. I
cover the pan of rolls with foil, place a cookie sheet on top and
quickly flip them over. Foil means less mess. The only things that
should be messy are your fingers and face now.
Mix the first 3 cups in the wet ingredients for 5 minutes, until nice and super smooth.
Add the rest of the flour until the dough clears the sides.
Turn the dough out onto a well floured surface.
Knead until smooth and elastic.
I greased my bowl with coconut oil!
My secret bread rising weapon! Heating pads are awesome!
Cover with plastic wrap.
Told you they are awesome.
Finger poke leaves a clear indent, yay!
Punch that bad boy down. Seriously. Everyone needs a chance to punch something.
Dump the sauce ingredients in.
Stir and melt!
Brown sugar mixture and butter prepped!
Rolled the dough, brushed with butter and sprinkled with sugar.
Roll it up!
Pour the sauce int he pan and add the rolls.
Space those suckers, they need room to grow.
Told you.
Fresh out of the oven.
Flipped!
Devoured. Sorry, couldn't take a picture fast enough.
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