~Doreen Frost~ Teacher & Merry Maker of Needle~Work Designs, Folky Fraktur Woole~Worked Animals & Needle Work Patterns.

In~Home Workshops Given In The Early Autumn.

**At the foot of Round Mountain, tucked in among the graceful Maples, sits a cozy brown house, smoke billows from the chimney 8 months out of the year, a river rambles nearby, sheep & Cows graze in the meadows and turkey's forage nearby. Here you will find me...surrounded by wool & cotton threads, hoops & needles on my lap & sketchpads scattered about.**

** I love my life and enjoy sharing it with all of you.**

~Glad Tidings. I'm so pleased you've stopped by. Do help yourself to a mug of cocoa and visit with me for a while.~

Wednesday, February 15, 2012

Maple Walnut Sticky Buns ~ Recipe Share

 Good morning.  We've begun tapping tree's here in Vermont...Sugaring Season is about to begin! In honor of this, most wonderful, crazy, exhausting & VERY delicious time of year,  I thought I would share a Maple recipe with you. 

~Maple Walnut Sticky Buns~
This recipe is taken from one of my wonderful Maple Cookbooks;
These tender, sweet rolls rise quickly in a warm kitchen and require only a half an hour to bake.   The recipe was contributed by Jon White, a sugarmaker from Underhill, VT. :)


1 1/4 cups milk
4 TBL (1/2 stick) butter
3 1/4 cups all-purpose flour
1/4 cup sugar
1 tsp salt
4 1/2 tsp active dry yeast 
1 large egg, beaten

3/4 cup butter (1 1/2 sticks)
1 cup dark maple syrup
3 tablespoons light corn syrup
1 cup chopped walnuts

To make the rolls:  In a small saucepan, heat milk and butter until very warm (120-130 degrees F).  In a large bowl, combine warm milk mixture, 2 cups flour, sugar, salt, yeast and egg.  With an electric mixer, beat 4 minutes on medium speed.  By hand, stir in the remaining  1 1/4 cups flour to form a stiff batter.  Cover and let rise in a warm place until light and doubled in size, about 30-45 minutes.  Generously grease a 9 x 11 inch baking pan.

To make topping:  Heat butter, maple syrup and corn syrup in a small saucepan, stirring.  Stir in walnuts.  Spoon topping mixture into prepared baking pan.

To assemble:  Stir down dough.  Drop dough by tablespoons onto topping in one layer (see note below) and let rise in a warm place until doubled, about 20-30 minutes.  While they rise, preheat oven to 350*.  Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Invert onto a serving plate.  Serve warm or cool...be sure to drizzle on some of the topping mixture :)

Note:  This was the first time I had ever made this particular recipe and I must admit, this part had me questioning if I may be doing something wrong as it seemed the dough was swimming in the topping mixture...  have no fear, just follow the directions and all will be well :)

 rolls swimming in the yummy topping :)

 After 25 minutes :)

 Fresh from the oven :)

I'm sorry I did not have any mixing photo's...I did not decide I wanted to share this recipe until half way through....Next time I promise to share more photos :)

ps...these make your house smell absolutely amazing!!!!

Mark, Michael and Gary began tapping the first round of tree's on Sunday, which happened to be one of our coldest days thus far this winter...Goodness it was bitter cold out and bare of snow.  Mark said he could not recall a time when there wasn't at least a couple of inches of snow on the ground when they tapped the trees.  Who knows what this sugaring season will bring.  Everyone is starting early in fear of missing what they worry will be a short lived season.  All we can do is wait and see and pray for a good season.  It is a hobby for us, but for many here in Vermont, it is a huge part of their yearly income. If you are a sugarmaker....it's in your blood, it's part of who you are, and I can say..for us Vermonters, we've had enough tough times this year and a good sugaring season would go a long way to raise everyone's spirits.  Here's hoping!

I'm off now to get back to moppet making...lot's of bunnies, mousers, bears and cats in the works.

Wishing you a wonderful Wednesday.

hugs, D


Katy Cameron said...

Ow wow, those look amazing! Although with the cost of maple syrup here, it might bankrupt me to make them lol (my diet thanks you for that ;o) )

Rabbit Hill Primitives said...

I couldn't tell what this was from my blog thumbnail but knew it had to be some yummy recipe! Oh lordy I can almost taste those. My sweet tooth has been deprived lately while watching carbs, but this is true TEMPTATION!!! ....I'm still going to pin it :)

I hope you all have a long sugaring season and the worries will be short lived. After last year's floods you all need a good spring.

Sending big hugs,

Anonymous said...

Oh those look good. i can almost smell them. I have never made rolls from scatch, only the frozen dough. I am going to print this off and get brave and try them. :) Lynn

Susan At Glen Oaks Primitives said...

Thank you, thank you Doreen. I knew someone who used to make these all the time but I didn't the name to look up a recipe. Oh, yummmm...

Doreen Frost said...

Hello Katy...:) SO sorry to hear that!!!!

Hello Jenn :) Thank you! HUGS to you too :)D.

Hello Lynn. they are surprisingly easy..give it a try, I'm sure you won't be disappointed.

Hello :) You are most welcome. Enjoy!