Man oh man, those were some tasty sticky buns. Jeff choose to leave the orange cheese-cream glaze/sauce off of his saying it was sweetness over-kill. Marc, Angela, Baby Lucy and I disagreed. I love the man but when he’s wrong, he’s just wrong. As of noon all but one of the gooey, pecan-y, look at those toffee-like ropes as you pull them apart buns were gone. And while we made noise about feeling bad for our hearts, arteries and digestive systems, not a one of us slowed our pace as we sidled up to the counter for a second (or in Jeff’s case, third) serving throughout the morning.
When I was putting things together last night, I missed the ideal temperature when adding the liquids to the yeast so the dough didn’t rise nearly as high or as quickly as I’d have liked in the first rise or overnight in the refrigerator. That had me a bit worried. I haven’t baked bread in so long that I’d forgot about the picky nature of yeast. When I saw that the buns were very slightly raised but certainly not doubled, it looked like I might have killed the yeast off by having the melted butter too warm. Luckily it appears instead that the buttermilk had cooled things down too much and not all the yeast had been woken up. It’s easy to forget that yeast is a living organism with a small temperature range for activity. I’ve made a note to myself to use the baking thermometer next time.
I’ll understand you if you and Gordon are just a wee bit jealous about the fact that we didn’t save any. Maybe next time.