During the month or two previous to the Christmas season, I spend a lot of time making Gifts of Impeccable Taste Mixes and Chef Tess 52 Method Jar Meals to give to friends and family. Don’t you wish you lived closer to me?
Today I’m sharing a new mix recipe for sticky buns! I’m so excited! I don’t know if that’s a blessing or a curse, having amazing buns ingredients on-hand for whenever the urge to have sticky sweet potato buttermilk caramel pecan rolls overcomes your better judgement…but I’m thinking it is a blessing. You know, like chocolate is a blessing? Oh…and cheesecake is a blessing. Oh…count your blessings! One sticky bun, two sticky bun, three…mrfllrh brrunnns (stop counting with your mouth full). If you want to make the sticky buns without using a mix you can see my evil-genius post Pumpkin Spiced Peach Sticky-Buns-o-Glory. It works magnificently well.
Sweet Potato Buttermilk Roll Dough Mix
4 cup Honeyville California’s Best Bread Flour
3T Honeyville buttermilk powder
1 ½ tsp salt
½ cup sugar
1T Cheftessbakeresse Wise Woman of the East Spice blend
To pulverize the sweet potatoes into powder, I use my spice mill (aka a coffee grinder). They are very handy to have around for things like this.
My practical side takes over because I usually use an empty can from one of my many Honeyville adventures as the containment unit (oh stars…I just sounded like a science geek) for the kit.
Decorate it however you like. Today I just tied a cute ruffly Christmas apron around the can and just added a note inside with baking directions.
Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size.
On a lightly floured counter top, roll into a rectangle, 2 feet long by one foot wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn’t stick to the table. Prepare the smear mix by adding 2T water to the smear mixture. Spread the smear over the dough in a light coating. Leave about 1 inch on the ends and sides that doesn’t have butter and/or sugar mixture. It will help the rolls seal better.
Now roll them up tightly. Pinch seam tightly. Slice the roll into 12 sliced pieces.
Combine the caramel topping ingredients and heat in a saucepan with 3T hot water, just until the sugar is dissolved, do not boil longer than 2 minutes.
Pour nut caramel mixture into a 9 inch by 13 inch casserole pan or divide among individual jumbo muffin pan.
Place rolls in the pan, 1 inches apart (or just in each muffin compartment).
Now…lightly mist the tops of the rolls with oil and cover with a loose fitting piece of plastic wrap (or lid).You are going to have to raise the rolls completely, about 1 1/2 hours.
Preheat oven to 375 degrees and bake 20-25 minutes. Remove from oven and invert onto a serving dish immediately, using caution to not let the hot caramel coating burn your skin.
Always My Very Best,
Your Friend Chef Tess