Comments on: Yeast 101: a required course for new grads

By: Reuben Morningchilde

Reuben Morningchilde — Thu, 17 Sep 2009 14:47:10 +0000

Thanks so much for sharing that story about your son, it really made my day. I haven’t got kids yet, but I’m currently going through that cellphone-teaching phase with my parents learning how to use the internet, so I can really relate to the feeling. I just hope my kids will call and ask me for help one day as well…

Reuben, I hope someday you DO have older “kids” who call you for help - they eventually get past the phase where they think you’re a total idiot, and realize, hey, maybe Mom and Dad DO know something! PJH

By: Sue

Sue — Tue, 15 Sep 2009 12:56:37 +0000

Would you mind giving me some advice? I made these once and they were terrific. This time I want to make them for brunch for twelve friends at an event that is about 4 hours from my home. I have the option to totally make them there, starting the afternoon before I want to serve them. Or I can make the dough here form into rolls and then freeze them. Then pack them in a cooler and bake them the next morning once I’m there, or I could make the dough and pack it in a cooler and then form the rolls and proceed as usual once I’m there. The first time I made them with what I had on hand. This time I will make them with the sticky bun sugar and filling you suggested. It should arrive from KA flour today. They were GREAT the first time I made them and no doubt they will be better with the stuff I ordered from KA
Thanks in advance for any thoughts on this.
Sue you can use any of the methods you suggested with great results. Choose the method you feel will be easiest and go with it! Joan@bakershotline

By: Maritick with it, Mari :) PJH

Maritick with it, Mari :) PJH — Mon, 24 Aug 2009 13:46:53 +0000

PJH,

The sticky buns were all gone! As I read my post above, I meant flattened out the dough too big. I did cut them into 8 pcs. and there were still big spaces in between. Next time I will try it right after it rises… I used a 9″ round pan as you indicated… after putting the filling, I let the dough rise overnight because I ran out of time that night. Brought it out the next morning and tried to let it poof more…but it really didn’t poof anymore. So there were big gaps in between rolls but got hidden when I turned it over because I really had a lot of the topping. Anyway, will not give up.

Stick with it, Mari PJH

By: Mari

Mari — Sat, 22 Aug 2009 13:34:01 +0000

PJH,

I just baked the sticky buns…they looked good. My only problem, it didn’t rise as much as what you have in the pic. Don’t know what I did wrong…is it because I rolled it a little bigger than what you said? I should’ve used a smaller pan. Hopefully the buns are a success…

Thanks again.

Hi Mari - Lots of reasons your rise might be different. Rolling bigger shouldn’t have made a difference, so long as you put the specified number of buns in the specified size pan. Do you think they rose well, but spread more rather than going vertical? That would definitely be the pan. Not to fear - I’m SURE they’ll taste good! PJH

By: mari

mari — Fri, 21 Aug 2009 18:34:37 +0000

I am attempting to make this tonight…actually, I’ve already made the dough and froze it. Last night took it down to thaw it out in the fridge. I am really greatful that you have shared all this no-knead breads. It’s like heaven for me… now, are you going to try to do a no-knead brioche too?

Thanks.

No-knead brioche - it’s on p. 189 in Artisan Breads in 5 Minutes a Day, Mari. YUM - PJH

By: Marcy

Marcy — Fri, 14 Aug 2009 02:11:28 +0000

I love the artisan bread in 5 minutes a day book…it makes life so easy I have never had a flop and what I like is when I go visit it is nice to be able to something nice to share

By: billi

billi — Thu, 13 Aug 2009 16:34:52 +0000

I grew up with “cinnamon rolls” very often, as Mom was a good baker. She spread the dough with butter, then sprinkled granulated sugar and cinnamon over that and rolled. As these were always ready to eat by the time I came home from school, I have been searching for ways to duplicate these. I know she used THICK cream, poured over the top after they raised and just before popping them into the oven. I think she must have also put sugar, cinnamon &/or nuts in the bottom of the grased baking dish, but am never quite able to duplicate what I have in my memory bank! (We had our own milk cows and used a separator, so our cream had to be spooned out of the container!) YUMMY!

Thanks for your blog, I have enjoyed reading everyone’s input, and wish them all well in their endeavors!

By: Sue

Sue — Sun, 09 Aug 2009 14:29:44 +0000

For many years, I’ve used brown sugar & cinnamon for the filling in sticky buns. The moistness (due to the molasses in the sugar) helps the sugar/cinnamon mixture adhere to the dough. Or when using granulated sugar/cinnamon mixture I first spread dough with softened butter or brush with melted butter before adding sugar mixture. Either way has worked well for me.
Am looking forward to trying the 5 Minutes a Day book!!

By: Renee

Renee — Sat, 01 Aug 2009 15:29:44 +0000

Made the dough yesterday and rolled out a pan last night. I kept them in the refrigerator and this morning took them out about 1 hour before baking. Delicious. These were very easy to make. I used honey in the dough and topping and I ordered the sticky sugar and cinnamon filling mix from King Arthur. Can’t wait to try more recipes…….

By: flourchild

flourchild — Sat, 25 Jul 2009 04:56:58 +0000

I blogged earlier that I had trouble with the filling, first adding water to the cinnamon/sugar before the recipe was corrected which all ran out, then having trouble a second time using NO water (filling felt out when cut into buns). I found that a paste made with 1 TBS. of water adhered to the dough and yet wasn’t runny enough to leak out. I now have made these every week for farmers market and they are a success and fly off my table!

Thanks for sharing your modification - and helping your fellow readers. Glad those buns grew wings! PJH