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(Non)Sticky Chocolate Chip Rolls

food

(Non)Sticky Chocolate Chip Rolls

I tried to make these Sticky Chocolate Cinnamon Buns, but my fear of boiling sugar and lack of candy thermometer caused the “sticky” part to come out more “grainy.” I guess I’ll need to learn how to make caramel one of these days! They still tasted pretty darn delicious.

Pre-cooking. I left out the cinnamon (don’t like it).

Mmm, yummy.

….Not quite as yummy looking from this side! (luckily, it still tasted great)

Soft doughy deliciousness.

If you make it, I suggest you cut down on the amount of butter in the filling, I had way too much. Ended up all over my table. I also halved the recipe.

Recipe (from Lemon Drop)

makes 16 rolls

Ingredients:

Dough:
1 large egg at room temperature
1 1/4 cups warm water (80F or 27C)
3 1/2 teaspoons oil
1/3 cup granulated white sugar
1 1/2 teaspoons salt
3 1/2 cups white bread flour
2 teaspoons active dry yeast

Filling:
1/2 cup unsalted melted butter
1/4 cup fine white sugar
1/2 cup dark brown sugar
3 teaspoons ground cinnamon (I left this out)
1 1/2 cups semi-sweet or milk chocolate chips

Caramel Sauce:
1/2 cup unsalted butter
1 cup packed dark brown sugar
1 tablespoon corn syrup
2 tablespoons cream or milk

Directions:

Grease a 9X13″ baking dish.

If you have a bread maker, add all the dough ingredients in the order your machine requires. Select the dough course and press start.

If you don’t have a bread maker, you can make the bread dough by hand.
First, mix the a tablespoon of the sugar, the water, and the yeast.
Let stand for 10 minutes, then mix in the egg and oil.
Sift the salt, the flour and the rest of the sugar together, then mix with the liquid ingredients.
Knead the dough on a floured surface until it is soft and not too sticky. To be honest, I can never get it to not be sticky at all.
Place in an oiled bowl, cover with a towel and let rise until doubled, about an hour and a half, in a warm area.

While the dough is rising, combine all the caramel sauce ingredients in a small saucepan and bring to a boil over medium heat.
Allow to simmer until you get caramel. Original recipe said to simmer for one or two minutes, but I did this and it was definitely not long enough. I’d like to give better advice, but clearly I am not the person for it!
Pour the caramel into your prepared baking pan and ensure it covers all areas of the bottom of the pan.

Once the dough course is complete or the dough has finished rising, liberally sprinkle a work surface with flour and roll out the dough to a large rectangle (12″ x 16″).

Brush the melted butter on dough leaving 1/2 ” edge on all sides. Like I said, I had way too much, I ended up pouring, not brushing.
Combine the sugars and cinnamon together in a bowl, then sprinkle all over the buttered area.
Top with the chocolate chips.
Starting with longest side, roll up the dough tightly to form a log. Seal the outer edges.
With a sharp or serrated knife, cut the roll into 1 1/2″ slices.
Place the rolls in the baking dish over the caramel sauce.
If you have leftover butter, you can drizzle it on top of the rolls. That’s what I did!
Cover with a clean tea towel and let rise in a warm area for 30 minutes, while you preheat your oven to 180C (350F).

Remove the towel and bake in the oven for 25 minutes or until the top of the bread is golden.

Allow buns to rest in baking dish at room temperature on cooling rack for 5 minutes, then invert buns onto a plate… or a cookie sheet, like me, if you don’t happen to have a baking dish-shaped plate.

They kept for a few days wrapped in foil.

               

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