24 Sweet Buns
Give your creation a name – and tell us about your recipe.
Caramel Hickory Sweet Rolls with a Maple Glaze – Every autumn the grandsons and I go hickory nut picking on the family farm. It is a race to get there before the squirrels and deer, but we always manage to get enough for the year's baking. Seldom is there any other kind of nut in my baking. This sweet dough is an old recipe from my mother's original Betty Crocker book from which I learned to bake. I use it for bread, donuts, cinnamon rolls and coffee cakes. Fresh melted butter and brown sugar were spread on the rolled-out dough, then hickory nuts were sprinkled on top before rolling the dough into a long log. After baking, a maple syrup, butter and powered sugar glaze was drizzled on top of the warm rolls. This is the first time I used this combination of flavors and I think it will show up on the breakfast menu again.
Now that you’ve survived this challenge, what words of wisdom can you share?
When there is a tried and true recipe, experiment with it . . . make it fun.
Tell us about how you added a Wisconsin twist.
Hand-picked hickory nuts is definitely a Wisconsin tradition at our house. Combined with the local dairy products and maple syrup in the glaze, the sweet rolls make a great menu addition to an autumn breakfast.
How did you do?