The balance of salty/sweet is amazing on this recipe!! Like eating those chocolates with the sea salt. First I'll post the original (from organizedliving.com) and then I'll tell you my changes:
Artisan bread dough:
1 1/2 pound of dough
(Artisan recipe) 1. 3 c. warm water
2. 1.5 T. granulated yeast
3. 1.5 T. kosher salt
4. 6.5 c. unbleached, all-purpose white flour {they have other recipes for different types of flour too}
Quickly mix the ingredients in a large food-safe plastic tub with a wooden spoon.
Let it rise for 2 hours.
Put the entire tub into the refrigerator and use throughout the next 2 weeks.
First, you
mix up the maple/caramel topping and spread it in the bottom of
a round cake pan.
Then roll
out the dough and mix up the fillings:
Roll the
bread dough flat, smooth the filling onto the dough and then roll it
log -style up and cut in to 8 equal pieces for the rolls.
Bake
at 350F. for 40 minutes, or until golden brown and bubbly. (She
doesn't say so, but it is obvious from the pictures that you
carefully flip the pan onto another pan so that the topping can be,
well, on top! I used a cookie sheet to deposit them onto
because that's a big surface. Be very careful, because it is
VERY HOT.)
MY
VARIATION:
No pecans,
simply because I didn't have any.
Double the
topping recipe, and I put it in a non-stick 9 x 13 pan (simply
because it's the one in my house with a lid that fits after cooking
for storing uneaten food).
There is
no sugar in the filling recipe, so I added brown sugar. Half a
cup, I think, but maybe a cup.
After
cooking and flipping them onto the cookies sheet (see above) and my
family devouring the majority (again--very hot, so I let them cool
before the kids dug in) I put the remainder back in the pan, so I
could put the lid on.)
She calls
them Maple Pecan Sticky Rolls, but there is no maple in the recipe.
Maybe one of these days I will through some maple in for kicks!!
Try these
rolls!! They are a keeper!!
