Sticky Buns

Page 145

(3 reviews)

View photos (2)

Tags:

Recipe Review

Yummy....
I made this with the Honey Almond slurry, but replaced the almonds with Pecans.

The sweet bread recipe is easy. I greased my hands and surface before rolling the dough and it worked nicely.
My oven took longer than the recipe to brown the bottom of the buns. I ended up covering the dish with foil to keep the top from burning while the bottom finished cooking. Check the bottom of the buns occasionally until you see that it has browned. Cool for at least 10 minutes before flipping.

The honey slurry is fabulous, cooked or not. I'll make this again, just to put on bread. Note, the Slurry recipe is for two pans. I did it the first time in one pan and had slurry all over my oven. Another note, place a jelly roll pan or a pan with a decent lip under the buns to prevent the slurry from spilling.

This has become one of my family's favorites.

(1) useful  

Comments

Login or register to add your own comments.