We're taking a lil break! I'm starting up a few new projects including a Podcast! And Katy is going to be in SE Asia for a month, so we're taking a lil break and will be back in March with some more amazing recipes!! So this post is going to have to hold you over for a while.
Sesame Seed Sticky Buns
- 2 packages of Active Dry Yeast
- 1/2 cup Water
- 1 teaspoon Sugar
- 1 1/4 cup Buttermilk
- 2 Eggs
- 5 1/2 cups Flour
- 1/4 cup Butter softened
- 1/4 cup Sugar
- 2 teaspoons Baking Powder
- 2 teaspoons Salt
Fillin'
- 1/4 cup Sesame Seeds
- 1/2 cup Butter melted
- 1/2 cup Brown Sugar
- 1 teaspoon Cinnamon ground
- In a large mixing bowl add the yeast, warm water, and 1 teaspoon of sugar. Place in a warmish environment for about 10 minutes. I recommend using the microwave, but don't turn it on! It'll kill all those farting bacteria and you'll end up with sticky flats instead of sticky buns!
- Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups of flour, butter, sugar, baking powder, and salt. Once all the ingredients are well incorporated start adding the rest of the flour, 1/2 cup at a time until the dough becomes tacky.
- Knead the dough out on a clean(ish) surface that's lightly covered in flour until the dough becomes smooth and elastic.
- Oh did you preheat your oven to 375°? Cause you should probably do that now.
- Divide the dough into 2 separate balls. Roll out each ball into a 12x7 inch rectangle.
- In a small mixing bowl mix together all the fillin' ingredients.
- Spread the fillin' evenly across one of the dough sheets. Place the other sheet across the other. Crimp the edges and cut it into 12 strips.
- Coat a casserole pan with butter. Add a handful of brown sugar to the bottom of the pan and evenly spread it.
- Roll up each dough strip into, well rolls. Evenly space them in the pan. Cover and let them double in size. Go watch an episode of Arrested Development or something.
- Oh man! That GOB! Okay now you can start baking the buns. About 30 minutes should do it.
- Once the buns have finished baking IMMEDIATELY dump them out of the pan upside down onto a baking sheet with parchment paper on it. Let them cool a bit and start stuffing them in your face!
These pictures that will stick with you are taken by Katy Weaver!
