Pecan Sticky Buns

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I recently posted a recipe for One Hour Cinnamon Rolls.

This is the Pecan Sticky Bun Option for that recipe. I cut about eight rolls slightly smaller than the regular buns and place them in the prepared pan. Some of the family likes them with the icing, and some prefer this sticky confection.

The last time I made these, I only did a half recipe as we really didn't need to eat 44 rolls, which is how many the full recipe made.

Here's the half recipe with the Pecan Sticky Option following:

Mix and let sit for 15 minutes:

1 3/4 c. warm water (110° F)

1/4 c. + 2 T. white sugar

1/4 c. canola oil
2 T yeast

Then add:

1 1/2 tsp. salt

2 eggs
6 c all-purpose flour (keep more available in case it's really sticky)    

Cinnamon-Sugar:

1/2 c. white sugar
1 1/2 tsp. ground cinnamon

Mix together by hand for 10 minutes, then let it sit for 10 minutes. Oil counter** and dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then sprinkle with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide each portion into 12 to 16 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

 

Spread with icing while warm:

 

Icing

1/2 stick butter (1/4 c.)
dash of salt
1 tsp. vanilla extract
3 c. confectioner's sugar
milk to desired consistency

For the Pecan Sticky Buns:
1/4 c packed brown sugar
1/4 c softened butter
3 T light corn syrup
1/4 c chopped pecans

Grease round cake pan
Blend sugar, butter, and syrup well, and then spread in the prepared pan
Sprinkle with pecans
Place 6-8 cut rolls into the pan. Don't crowd them.
Bake @375 for 12-16 minutes or until deep golden brown
Remove from oven and place a plate over the pan.
CAREFULLY invert the plate covered pan
Wait 2 minutes then remove the pan

**I oil a cookie sheet and place half the dough on it, pressing it out with my fingers. Then I spread the butter and sprinkle the cinnamon sugar on it. I then roll the dough toward me. I use SCISSORS to cut it into rolls. Much easier than a knife.

You can also do this in a muffin pan, but it's much messier than in the cake pan.
I wasn't careful enough at flipping them over last time...and they slipped off the plate! Good thing I had just wiped the stove down just prior to removing them from the oven! What a MESS! I took a spatula and scooped them back onto the plate. Will be much more careful next time.

Molasses Oatmeal Whole Wheat Bread

My first recent attempt at bread in the machine was the King Hawaiian Bread. It turned out great but I wanted something more "food" like. Something a bit more robust. Maybe with a bit of fiber, too. Hubs has been reading about quinoa flour. Quinoa is pronounced "kinwa." It adds protein to your baking. It's a bit pricey, but we thought we'd give it a try. Let me state for the record that we'll never be using this in any large amount. The aroma and flavor is something like peas, mixed with RAW garbonzos, with a slice of something, grass, maybe? and it's not my idea of yummy. BUT...I feel all healthy-ish when I add a scant 1/4 cup to this bread recipe. The molasses and oats override the flavor. I wouldn't use it in the KHB, though. That flavor is quickly overwhelmed by the quinoa.

I'll say it now, the whole family LOVES this bread.

Molasses Oatmeal Whole Wheat Bread

2 cups of flour (I use all purpose, unbleached flour and never have a problem, but some swear by BREAD flour)
1 1/4 cup whole wheat flour
1/4 cup of quinoa flour (if you choose NOT to use this, just up the whole wheat flour by 1/4 cup)
1 package of yeast (2 1/4 teaspoons of the loose variety)
1 cup warm water
1/2 cup quick oats
1/4 cup molasses
3 tablespoons of butter, softened
1/2 teaspoon salt
1 egg

I add all of the wet ingredients first (water, molasses, butter, egg). Next, I add the dry ingredients and then I press a dimple into the flour with my finger. This is where you place the yeast.

If we want the bread during the day, I use the rapid setting on the bread machine and we have bread in 2 hours and 50 minutes. I've also set this to be ready at 5:30 in the morning. Some worry about the egg sitting in the machine for that long, but I've never had an issue with it.

Since my loaves tend to be tall, I cut them in half, then cut starting at the corner. Makes for even, although not equal, slices.  This is particularly good toasted.

After we slice it, we store it in the refrigerator in a zip-lock bag. With no preservatives, this will mold on the counter...if it lasts that long! 

Yes, the family rating for this is:

King Hawaiian Bread

 

Although I've owned a bread machine for something like fifteen years, it's been living in a cabinet in my garage for about fourteen of those years. I've moved it from Germany to Oklahoma, to Florida, and then to two more houses in Oklahoma.

A recipe for King Hawaiian Bread, made in a machine, caught my attention recently and I pulled the dusty machine out. Got it all cleaned up...and made bread. That was about twelve loaves ago!

There really is nothing like the smell and taste of fresh, hot bread.

The recipes that I saw for KHB were all white and I wanted to give ours a bit more "food value" so I (say it with me) tweaked the recipe.

King Hawaiian Bread

1 cup warm water
1/2 cup sweetened condensed milk (you can use low or no fat, but I use the REAL stuff)
2 tablespoons butter
2 cups white flour (I use unbleached)
1 1/3 cup whole wheat flour
2 1/4 teaspoons yeast

I put the wet ingredients in my bread machine first
Next I put the flours
Last, make a dimple with your finger in the flour and put your yeast there

Because we can't wait, I use the "rapid rise" setting on my Hitachi Bread Machine and in 2 hours and 50 minutes we have a fluffy, yummy loaf of bread.

To cut it in manageable pieces, I lay it on it's side and cut it in half. Then I start cutting at a corner and make slices. Yes, this won't make nice even pieces for sandwiches, but we don't mind eating odd shaped ones!

The family rating for this is...

 

FIVE OUT OF FIVE!

I'll be posting my Whole Wheat Molasses Oat Bread in the next day or so. It's yummy, too!

One Hour Cinnamon Rolls by Valley Ridge Recipes

One Hour Cinnamon Rolls

by Valley Ridge Recipes

I saw these on Pinterest via Valley Ridge Recipes, pinned it, and then tried it. These are fabulous!

Of course, I had to tweak the recipe just a bit because, as my children say, I've never met a recipe that I couldn't change, just a bit! Now that link has some lovely step-by-step pics and you may want to check it out. For example, the original recipe made 24 rolls. They were HUGE. So instead of dividing the dough in half, we quartered it the second time we made them. Ended up with 44 rolls of a very generous size. I also cut the yeast down a tablespoon (because I just couldn't put in SIX TABLESPOONS!) and swapped out some whole wheat flour for the all purpose. Yep, never met a recipe I couldn't tweak just a bit!

One Hour Cinnamon Rolls

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant) (**I was a chicken and only used 5 T of yeast and they turned out fine, HUGE in fact!)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour (**I added about a cup more because I just couldn't handle the STICKINESS. I also used 8+ c of all purpose flour and 2 cups of whole wheat)

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. (@@see below) Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon

@@ I actually divided this into four chunks and then rolled them out. I ended up with 44 rolls and they are a very good size. It went much farther the second time I made it. The first time I ended up with 24 HUGE HUGE HUGE rolls. The 44 smaller ones were much easier to handle...and eat!

 Frosting
1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting