Butter Oat Sticky Buns

      I love a great sticky bun,  gooey, moist, and full of flavor.   Not all sticky buns are created equal.  Some look great, but lack flavor or are dense and heavy and still lack flavor.  Sticky buns differ from cinnamon rolls in that a glaze is placed in the bottom of the muffin tin and the roll is placed on top of the glaze.  After they are baked you dump them out and the bottom becomes the top covered with nuts and gooey caramel stuff.   I think they are best served warm with a glass of milk, ice cold or your favorite beverage.  I love baking and I enjoy sharing what I bake.   My family is under pressure to be constantly ready to try my creations and praise me when I share them with everyone.  That is the fun of baking,  sharing.  I have also found out that when you go into it with the desire to share it ups the success rate.

      This recipe I did at 8:30 at night and within a hour I have these rolls out and in front of my family for a before bed snack. They loved them,  the evidence is the empty tray.  They can tell me they like it, but the real indicator is how long does it last.

Fresh baked sticky buns.  Be Still my heart.  Moist, light, and full of flavor.  

I roll the dough out  and spread it with coconut oil, cinnamon and sugar and a splash of water.

Rolled tight and cut.  I get 12 nice rolls that fit in the extra large muffin tins.

Butter, nuts, and coconut sugar make the glaze.

The cut rolls are placed on top of the glaze.

I use extra large muffin tins.  They usually have six spaces.

There is nothing healthy about this roll.  Evidence is the pad of butter I place on the roll as it is proofing.
This way the butter melts slowly into the dough.

The rolls in the oven.  The butter melts quickly into the bun.

After baking I dump them out onto a parchment paper.  The glaze is hot so it will flow well.  

The End or the beginning of a beautiful relationship.

The Recipe

For the Dough
1 cup oats
1.5 cups hot water
2 eggs
1/4 cup oil
1/4 cup melted butter
2 teaspoons salt
3 to 4 cups *CLEAN white flour
1 tablespoon yeast

In your mixer place hot water and oats.    Let set for 2 minutes.  Add eggs, oil, butter, salt, and 1 cup of flour.  Place yeast on top of flour and turn on mixer.  Let mix to combine all ingredients.  Add more  flour until dough starts to pull away from the sides.  Mix for 6 minutes.  Remove from bowl and place in oiled bowl and let rise for 10 to 15 minutes.

For the Rolls
1/4 cup melted butter
1 cup cinnamon sugar blend.  1/2 cup brown sugar, 1/2 cup white sugar, 1-2 tablespoon cinnamon
Water
Roll out dough into large oblong circle.  Brush with melted butter,  spread cinnamon sugar mixture over dough and spread evenly with hand.  Lightly Sprinkle with water, this moistens the dough.  Starting on the side away from you start rolling the dough towards you.  Tighten it as you roll.  Once it is rolled tight, cut into rolls and place in large muffin tins.

For the sticky bun glaze
Coconut sugar, butter, and nuts.
In the bottom of each muffin tin place one tablespoon each of sugar, butter, and nuts.

*Clean White flour is flour that is free of chemicals.  Especially Bromine's, they are harsh chemicals that effect the thyroid gland and the immune system.   King Arthur and Wheat Montana's flours are chemical free and bake excellent breads.  

Baking is a great adventure.  I love to bake and I love to share what I bake.  The smell of fresh baked bread is like non other smell in the entire world.   Add the smell of cinnamon to that and life is better Enjoy your baking adventures.   Chef Brad~America's Grain Guy

Third Sunday Dinner Report~March 2015

     I get great calls from friends all over  that tell want to tell me their stories and adventures in doing Third Sunday Dinner type events.   One of the most recent calls  was from a good friend in Utah that has started "Third Friday Pizza Night".  I loved hearing that.  She took the idea and made it work for her.  She stated that she just could not get the Sunday thing down, but wanted to do something.  I love hearing the success of her adventure and was able to impart some ways for her to make it more effective.  She is having great success and now people text her to see if it is still on.    For pizza night she invites them to bring a topping of their choice or paper goods.  People want to help she found out but don't know what to do so she actually put up a jar for donations.  What a great idea to off set the cost.   No one is made to feel obligated to help, but most are delighted to be able to do something.  Her event includes friends of her children,  from young girls at home to college age and young marrieds.

      I love hearing about your adventures and success and even failures.  Feel free to send my your stories with photos so I can share with others what others are doing.  You can e-mail me at chef@chefbrad.com.

     March is a great month in Arizona for an outside event.  Most months are.  This month is especially wonderful with the orange blossoms in bloom.  It smells heavenly and just adds to the charm of being outside.

      I decided to do a baked potato bar with salad.  Who doesn't like a good baked potato.  It worked great.  I baked about 80 lbs. of potatoes that I was able to by for $12.  Great for a budget.   Cheese tends to be pricy right now so i opted for a canned cheese sauce that I have my good friend Nathan Botts fix up.  He chopped up fresh cilantro, herbs, and chilies from the garden to make an absolutely wonderful cheese sauce.  At $7  or less a can you cannot beat it.   Sour cream, butter, and pickled peppers make for a great baked potato.

     I am always looking for ways to make it simple and cost effective.  This month I was given a bag of gluten free corn bread mix.  Twenty five pounds goes along way.  I baked up three large pans of corn bread and tossed the salad and dinner was ready.  It just seems to get easier all the time.  I love Third Sunday Dinner and all it does for me.  I always feel lifted and blessed each month.  I love seeming friends that come and making new friends.   We never know who will be there, but my prayer each month is that those who need to be there will and that we will be able to give them just what they need.  That could be anything from a smile to hug, kind words of encouragement, or just a great meal.  What ever the need, if we listen we will know just what to do.

     Please take time to share if you are having adventures in your life.  Also if you have questions, please ask and I will post them and the response in the blog.  '

A few baked potatoes.  I baked 8 pans of potatoes.  The secret for a great potato is dip it in bacon fat and wrap it in foil.  Bake for one hour and wow,  what a potato.  

Fresh baked corn bread.  Always a treat.  

The Spread.    Well the end of the spread.  

We love the Mormon Missionaries.

And the youth in our area.

Its good to see everyone having a great time. 

The children love my garden.  Always something new to see.

Oh my.  I love these children.

And these big children. 

Smile,  I need a picture for the blog. 

I had to get a picture of this rose bush.  No one for years has ever seen it.
It was grown up into my tree.  I pulled it down a month ago so we
could enjoy the bloom.  It's lovely.

Very well behaved pets are allowed.

The end of another great Third Sunday Dinner Experience

     It amazes me how quickly each month passes.  Please share with me your experiences.   Each time I hear about someone else starting a Third Sunday Dinner or something like it,  I am thrilled.  I just know what is in store for them.  Wonderful cherished memories.   Until next month.  Chef Brad

Smoked

     One of the best investments I have ever made was a Traiger Smoker.  I love it so much and enjoy using in more then any BBQ grill or out door cooker I have ever owned.  In fact my BBQ grill just sets there alone and unused.  

     I have owned other smokers over the years, but I hated the constant vigil of keeping the temperature perfect.  There are those that love that and I really admire the vigilant smoker that is dedicated to the entire process, but for me I love the ease of putting the pellets in the bin and choosing the temperature and leaving.  And the best part is everything turns out perfect.  

     It does take time to smoke meat well not matter what the equipment, but if you have the time and love smoked meats you might want to try a Traiger Smoker.  And just for the record they do not pay me to say that.  I bought mine at Costco and if you do buy one make sure it has the built in thermostat.  It is great not having to guess.  

     This weekend I smoked Pork Chops.  They were wonderful.  I used a oil and vinegar marinate and I used Penzey's Northwoods  for seasoning.   I smoked them for 1 hour on the smoke setting.  After one hour I raised the temperature to 300 and finished them off in about 20 minutes.  So tender and smoked just right.  

Fresh on the grill.  Ready to smoke.  

Smoked to perfection.  Really perfect.  Tender and juicy.  Good hot or cold.  

Just in case you were wondering what a Traiger looks like here is the photo of the one that I have.  It is perfect and not only for smoking, but it is the best grill ever.  Best burgers I have ever made.  

    Smoking meats is a perfect way to cook meats.  I love food and I really love good food.  Smoked meats combined with good foods is an amazing food adventure.  

Chef Brad~America's Grain Guy, or Smoker Guy,  take your choice.