Can I really call myself a true Georgia gril if I don't indulge in gigantic, gooey pecan sticky buns from time to time? This is what living in the South is all about. Pillowy soft yeast rolls drenched in sweet caramel glaze and sprinkled with fresh Georgia pecans and a steaming cup of herbal tea is my idea of breakfast perfection. I guess if I was a true "Southern" girl I would wash my pecan sticky buns down with a glass of sweet tea instead but I'm just not quite there - give it another 13 years.
If you're looking at these rolls and thinking that they look way too complicated for you to make at home - think again. These rolls are surprisingly easy to put together AND you can make them a day in advance, store them in the refrigerator overnight and pop them in the oven in the morning. No more painstaking wait times for breakfast while I wait on the dough to rise.
Pecan Sticky Buns
For the Dough
3 large eggs
⅓ cup packed light brown sugar
¾ cup buttermilk
1 teaspoon salt
2 teaspoons instant yeast
6 tablespoons butter melted
4 cups flour
For the Pecan-Caramel Sauce
4 tablespoons unsalted butter
⅔ cup packed light brown sugar
3 tablespoons buttermilk
1 cup of toasted pecans coarsely chopped
Pinch of kosher salt
For the Filling
1 cup packed light brown sugar
1-2 tablespoon ground cinnamon
2-3 tablespoons unsalted butter melted
Allow to cool 5 minutes.
Invert onto a platter. Scoop any sauce left in pan onto buns.
I've also discovered that I can put pans of Pecan Sticky Buns in the freezer. I can pull a pan out of the freezer and put it in the refrigerator overnight to defrost before baking the rolls in the morning. I think I just figured out what I will be serving to my family before we head to church on Easter morning.
I know I've blogged a lot of roll recipes when I run out of names for my new rolls. If I called them all "dinner rolls" I would have a really hard time telling them apart. Each of the roll recipes on my blog are slightly different and I actually use different recipes for different occasions.
This particular recipe I named "Buttery Dinner Rolls" because it has 2 (yes, I said TWO) sticks of butter in this recipe! How could these rolls possibly be any better? This is a perfect roll recipe for those family holiday dinners when calories and carbs just don't count.
Buttery Dinner Rolls
4 1/2 teaspoons yeast
1/2 cup sugar
2 cups warm water
2 teaspoons kosher salt
6 cups flour
1 cup butter, room temperature
Remove plastic wrap and bake rolls 20-25 minutes at 400.
If you are a guest at my house for Easter dinner - you can be assured that you WILL see these on the table. I hope that you will indulge in these flaky, buttery rolls and enjoy every single delicious bite.
Anyone else dream about spending a Saturday morning with a steaming cup of hot coffee and a pan of giant yeast dough rolls covered in so much sweet frosting that they would be considered dessert if eaten at any other time of day? I'm not sure what's more appealing - the thought of a Saturday morning agenda that's completely free of tasks and commitment or the idea of eating tender baked buns stuffed with sweet fillings that have been baked until golden brown and generously slathered with rich, creamy icing.
The reality is that I hardly ever linger over a leisurely Saturday morning breakfast. I spend most Saturdays trying to catch up on the to-do list around the house, keeping up with the never ending yard work, preparing food for clients or running out the door with tea in my travel mug and a granola bar in my pocket.
My hectic schedule doesn't stop me from continually striving towards peaceful mornings though. Prepping weekend breakfast the night before really does help with the chaos that inevitably ensues on Saturday morning. These gooey sweet rolls can be put together on Friday afternoon which means they're ready for rising and baking on Saturday morning.
Raspberry Lemon Pistachio Sweet Rolls
6 Tablespoons butter
1/2 cup milk
3 cups flour
1/3 cup sugar
2 1/4 teaspoons yeast
3/4 teaspoons salt
zest from 1 lemon
2 eggs + 1 egg yolk
6 Tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
1 cup raspberry jam
3/4 cup powdered sugar
2 Tablespoons butter
1 Tablespoon lemon juice
Heavy cream (as needed)
1/4 cup chopped pistachios
Top with chopped pistachios.
Just in case you picked up on the discrepancy between my pictures and my recipe - I only made half of the written recipe. Why make a half recipe, you ask? The only way that I could stop myself from eating the ENTIRE batch of sweet rolls was to only make half the batch. It's true. I have ZERO self control when in comes to delicious, homemade and fresh from the oven sweet rolls.
If you're feeling adventurous - swap out the raspberry jam for another flavor. Apricot, peach, cherry, orange marmalade or even a fig preserve would make a really tasty filling for these sweet rolls.
Here's hoping you can take a few minutes to yourself on this beautiful Saturday morning to enjoy a delicious breakfast and spend some time reflecting on your life. Nothing helps change my perspective on life better than a plate of something sweet sitting in front of me. Have a great weekend friends.
I have a serious obsession with balsamic vinegar.
My parents and I visited the Tahoe Oil and Spice store in Truckee, California last December and I'm pretty sure that I tasted all 50 of their scrumptious balsamic vinegars. They were amazing. It took me no less than an hour to narrow down my favorites and pick just two to bring home.
How many bottles of balsamic do you have to collect before you're considered obsessed? I have a feeling that I might just be getting close to balsamic horder status.
I use balsamic vinegar on a lot of different foods. I like to drizzle it on salads and reduce it to make a syrupy glaze and pour it over vegetables for extra flavor. My latest balsamic recipe creation is roasted balsamic red potatoes. I love the way that the balsamic takes center stage in this simple potato recipe.
Roasted Balsamic Red Potatoes
2 pounds small red potatoes, cut into wedges
2 Tablespoons olive oil
3/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 cup balsamic vinegar
Toss potatoes with oil and seasonings.
Spread onto a 10 x 15" pan.
Roast 25 minutes at 425. Stir. Drizzle with vinegar. Roast another 10 minutes.
These potatoes are a perfect compliment to almost any meal. A great side dish for a grilled steak, a perfectly baked chicken breast or pan seared fish filets. Oh, and eating the leftovers for breakfast is just about the best thing ever.
There is no question that shrimp is the most commonly consumed seafood in the United States. I would attribute that to the fact that shrimp is readily available, it's relatively simple to prepare and there are health benefits to eating it. Not to mention the fact that it's DELICIOUS. Ever since discovering a local store that stocks fresh wild caught shrimp from the coast of Georgia - I cannot seem to get enough to these yummy crustaceans.
If you love shrimp as much as I do, these crispy shrimp tacos are a great way to enjoy the seafood that we love. This recipe comes together quickly and it is really tasty.
Crispy Shrimp Tacos
2 tomatoes, chopped Toppings
1 onion, chopped shredded lettuce
1 jalapeno, minced sliced avocado
2 Tablespoons ketchup fresh cilantro
1 Tablespoon lime juice hot sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
2 pounds large shrimp, peeled and cut into 1/2" pieces
5 tablespoons oil
8 flour tortillas
2 cups shredded Monterey Jack cheese
You can garnish these tacos with lettuce, avocado, cilantro and hot sauce or in my case, a couple of ripe, red strawberries and a couple slices of avocado.
One of the best parts about living within a few hours of the Georgia coast is the fact that we can take weekend trips to get our fill of delicious, fresh caught shrimp. Ben and I took a trip to Jekyll Island last month and my goal was to eat shrimp at every single meal that I ate while on the island. (I take my shrimp eating seriously, friends) I didn't take any pictures of the shrimp that I consumed while I was there - mostly because I ate it the instant that it was put in front of me - but I did get a few pictures of the beach. Hope you enjoy.
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