I can't think of a better end to a rough couple of weeks than a batch of The Best Gooey Rolls Ever!
Yes, it's been a little difficult at the crafty corner lately. We began school and the big boy is struggling quite a bit. I am very pleased, however, with the staff and school administration - stepping right in to work with us and create a plan for success. Some adjustments and have been made and I'm not afraid to ask for help from those around me who can, so I think we are on the right track.
And then there is the little boy..... he had his tonsils and adnoids out on Friday. Yuck! I know that he is going to feel so much better once we get through the next couple of days, but it's a little tough now. If you've ever had your baby in surgery, regardless of what type, you know how your heart wrenches. The hardest part was seeing him come out of the anesthesia. We were home after just a few hours post-op; he's been ok in the mornings but the nights are a little rough.
So hubby has been asking, for as long as I can remember, for me to make homemade sticky buns. I've never made them before, so I did a little looking around on the web. I found a great recipe on AllRecipes.com and made a few modifications. Well, I have to say, the end result was fabulous.... better than CinnaBon, better than any rolls I've ever had before.... Yes, that good!
So, while I don't have a card or paper creation to share, I do have a picture of our glorious rolls and the recipe to share. Enjoy!
**Warning** The recipe you are about to read is not for the faint of heart. I'm no Paula Deen, but there is a lot of butter and sugar in these rolls. You may dirty every single pan and bowl in your kitchen and you will need to carve out several hours of your life to prepare these but, believe me, it's worth it!
For Dough:
1 t sugar
1 (¼ ounce) pkg active dry yeast
½ c warm water
½ c milk
¼ c sugar
¼ butter
1 t salt
2 eggs, slightly beaten
4 ½ c all-purpose flour
For Glaze:
¾ c butter
¾ c brown sugar
½ c chopped pecans
For Filling:
¼ c butter, plus 2 T butter
¾ c brown sugar
1 t cinnamon
¾ c chopped pecans
In a small bowl, dissolve 1 t sugar and yeast in the warm water. Let stand for about 10 minutes. In a small saucepan, warm milk until it begins to bubble; remove from heat. Into the milk, mix ¼ c sugar, ¼ c butter and salt; stir until dissolved. Set aside until lukewarm.
In a large bowl (easiest in a KitchenAid stand mixer), combine yeast mixture, milk mixture, eggs and 1 ½ c of the flour; mix well to combine. Add the remaining flour, ½ c at a time, mixing well after each addition. When the dough pulls together, turn out onto a lightly floured board and knead until smooth and elastic, about 5 minutes.
Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hr. This can also be left to rise overnight.
While the dough is rising, or first thing in the morning, melt ¾ c butter in small saucepan. Add ¾ c brown sugar and whisk until smooth. Pour into greased 9 x 13” pan. Sprinkle pan with ½ c chopped pecans.
In a small bowl, combine ¾ c brown sugar, ¾ c pecans and 1 t cinnamon. Have ¼ c butter softened and ready. Melt remaining 2 T butter in a separate bowl.
Turn dough out onto lightly floured board and roll out to an 18 x 14 rectangle. Spread softened butter on dough, leaving ½ inch border uncovered. Sprinkle brown sugar and pecan mixture evenly over the dough. From the long edge, begin rolling tightly. Slice into 15 even slices. Place slices cut side down in prepared pan. Brush tops of rolls with melted butter. Cover and let rise for 1 hr. Bake at 375 degrees for 25-30 minutes, or until golden brown. Let rest for 3 minutes and then turn out onto serving platter. Enjoy!
3
Yes, it's been a little difficult at the crafty corner lately. We began school and the big boy is struggling quite a bit. I am very pleased, however, with the staff and school administration - stepping right in to work with us and create a plan for success. Some adjustments and have been made and I'm not afraid to ask for help from those around me who can, so I think we are on the right track.
And then there is the little boy..... he had his tonsils and adnoids out on Friday. Yuck! I know that he is going to feel so much better once we get through the next couple of days, but it's a little tough now. If you've ever had your baby in surgery, regardless of what type, you know how your heart wrenches. The hardest part was seeing him come out of the anesthesia. We were home after just a few hours post-op; he's been ok in the mornings but the nights are a little rough.
So hubby has been asking, for as long as I can remember, for me to make homemade sticky buns. I've never made them before, so I did a little looking around on the web. I found a great recipe on AllRecipes.com and made a few modifications. Well, I have to say, the end result was fabulous.... better than CinnaBon, better than any rolls I've ever had before.... Yes, that good!
So, while I don't have a card or paper creation to share, I do have a picture of our glorious rolls and the recipe to share. Enjoy!
**Warning** The recipe you are about to read is not for the faint of heart. I'm no Paula Deen, but there is a lot of butter and sugar in these rolls. You may dirty every single pan and bowl in your kitchen and you will need to carve out several hours of your life to prepare these but, believe me, it's worth it!
For Dough:
1 t sugar
1 (¼ ounce) pkg active dry yeast
½ c warm water
½ c milk
¼ c sugar
¼ butter
1 t salt
2 eggs, slightly beaten
4 ½ c all-purpose flour
For Glaze:
¾ c butter
¾ c brown sugar
½ c chopped pecans
For Filling:
¼ c butter, plus 2 T butter
¾ c brown sugar
1 t cinnamon
¾ c chopped pecans
In a small bowl, dissolve 1 t sugar and yeast in the warm water. Let stand for about 10 minutes. In a small saucepan, warm milk until it begins to bubble; remove from heat. Into the milk, mix ¼ c sugar, ¼ c butter and salt; stir until dissolved. Set aside until lukewarm.
In a large bowl (easiest in a KitchenAid stand mixer), combine yeast mixture, milk mixture, eggs and 1 ½ c of the flour; mix well to combine. Add the remaining flour, ½ c at a time, mixing well after each addition. When the dough pulls together, turn out onto a lightly floured board and knead until smooth and elastic, about 5 minutes.
Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hr. This can also be left to rise overnight.
While the dough is rising, or first thing in the morning, melt ¾ c butter in small saucepan. Add ¾ c brown sugar and whisk until smooth. Pour into greased 9 x 13” pan. Sprinkle pan with ½ c chopped pecans.
In a small bowl, combine ¾ c brown sugar, ¾ c pecans and 1 t cinnamon. Have ¼ c butter softened and ready. Melt remaining 2 T butter in a separate bowl.
Turn dough out onto lightly floured board and roll out to an 18 x 14 rectangle. Spread softened butter on dough, leaving ½ inch border uncovered. Sprinkle brown sugar and pecan mixture evenly over the dough. From the long edge, begin rolling tightly. Slice into 15 even slices. Place slices cut side down in prepared pan. Brush tops of rolls with melted butter. Cover and let rise for 1 hr. Bake at 375 degrees for 25-30 minutes, or until golden brown. Let rest for 3 minutes and then turn out onto serving platter. Enjoy!
I thought the combo would be tough, so I kept it real simple and clean.... I used the new set "Flight of the Butterfly" and kept the colors minimal. The only real detail on the card somes from the paper piercing tool and the detail in the butterfly. I was inspired to create movement with by butterfly by 
