Another recipe review from Peter Reinhart's new book.
Sticky buns are the ultimate comfort food to me! There is just something about a gooey lick-your-fingers sticky bun that just speaks of a mother's love. I hope my children can enjoy the same comfortable vibes some day when they eat warm baked bread!
This dough was simple to make a easy to work with. I replaced three cups of the white flour with whole wheat flour, added 2 T vital gluten and increased the milk to a total of 2 1/4 cup.
The only confusion I had on this recipe was placing in pans. The recipe specifies that it makes 24 buns and they should be placed in two round cake pans. I could only fit half the buns in the two pans. I put the remainder of the pans in a 9 x 13 pan. They rose beautifully and I was quite glad I had not crowded them any closer.
I used the recipe for the creamy caramel slurry which was the perfect finishing touch. My husband thought there could be a little more "goo". Of course, since I spread the slurry in more pans then the recipe specified, maybe I should have doubled the slurry.
In any account, they were delicious. Whether they beat my mom's sticky bun recipe is still undecided. I asked Ed which he liked better and he said he wouldn't know unless he ate my mom's buns again. I can see where that is going! :-) Maybe I shouldn't be surprised that he is the biggest fan of this blog!