Monday, March 10, 2008
We woke to a snowy and cold morning, grayness making its way through the blinds, so I took action for our growling bellies and decided to make sticky buns. 31 hours later, we had sticky buns. Perhaps this will teach me to read ahead in cook books before I start such lofty, hunger driven adventures? Probably not, but in the meantime we can continue to highly anticipate our baked goods that actually take time to rise... multiple times.
These were mysterious and then delicious, rich and buttery and perfect for the following day which was similar in atmosphere and chill. The layer of stickiness forms to your buttered pan, the rolls cook on top of this pecan and sugar medley, and when turned over after being cooked you have the bun and the stickiness adhered into one scrumptious comfort food. This can now go down in the records as one of my first attempts baking bread. Who knew that sticky buns would be in the bread category for novices? Well, I suppose the The Joy of Cooking knew. And I could have too, if I had read ahead.