As all of you may have heard, we've had a rough time this past week in Texas. We had record low temperatures, lots of snow, power outages, and damage worse than Hurricane Harvey. Thankfully, I did not lose power or have any damage that I know of. My daughter's house lost power off and on, they had a gas leak and two pipes that burst. However, I'd like to share a story of goodness in the world. Her husband went to pay the repairman and he said that it would cost $1200.00. However, the man saw the United States Marines sign in their yard, and asked about Connor. He waived the charge and said to tell Connor "Thank you for his service". Is that not a heartwarming story??
Since I have a February birthday, I'm sipping a cup of tea from my Royal Albert Flowers of the Month Violets teacup.
Here's Harper with Olaf!
Here's my son pulling little Hayden! I have another heartwarming story about Hayden. My son texted me one night and said that he had asked Hayden, "How'd you get so cute...was it from Mama or Daddy?" Hayden answered, "It was from Nana". Oh my goodness, that completely melted my heart. I asked if she could get any sweeter, and he said, "Well, actually yes she could, because it was 9:30 and she was still up!"
Overnight Sticky Buns
- 3 and 1/2 to 4 cups all-purpose flour or Bread flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 packages regular or quick active dry yeast
- 1 cup very warm milk (120°F to 130°F)
- 1/3 cup butter or margarine, softened
- 1 egg
- 1 cup brown sugar
- 1/2 cup butter or margarine
- 1/4 cup dark corn syrup (I used light)
- 3/4 cup pecan halves
- Pecan Filling:
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter or margarine, softened
- In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
- On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
- Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
- In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
- Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours. See NOTE.
- Heat oven to 350 degrees. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
My rolls had not risen very much in the fridge overnight. I put the covered pan of rolls in my oven with a pan of very hot water below to let them rise, and then baked them.
Thank you for visiting! xo