Saturday, March 6, 2010
Sticky Buns for a Beautiful Brunch
Recently I was invited to a brunch in a lovely, whimsical farmhouse. The instructions were to bring my favorite brunch treat and I made sticky buns (Caramel Pecan Rolls from Recipes from the Old Mill: Baking with the Whole Grains). First they rise overnight in the fridge (how handy).
The next morning, I took them out of the oven, drove them to the brunch, and when I tried to flip them at the brunch, they were cemented to the pan with hardened caramel. Silly me - I now wrote a note in my cookbook to make sure the buns and caramel are warm, so they can be flipped out with the goo where it should be.
Despite my irritation with the sticky buns, I loved prowling around the farmhouse and talking with friends, enjoying all the brunch treats we brought.