Granny Foster's Refrigerator Rolls
1/2 cup warm water (105 degrees F to 115 degrees F)
1 (1/4-ounce) package dry yeast
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus more for baking sheet
1 teaspoon salt
6 to 6 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon vegetable oil
If you are using this dough to make either the sticky orange-coconut pinwheels or the killer pecan sticky buns, proceed directly to those recipes after Note.
Combine the water, yeast, and 1 teaspoon of the sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
Meanwhile, heat the milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and the butter has melted. Be sure not to let the mixture become hotter than 115 degrees F, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until the mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour. Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes. Note: If you are using this dough to make either the sticky orange-coconut pinwheels or the killer pecan sticky buns, proceed to one of the following recipes.
Preheat oven to 375 degrees F. Lightly butter a baking sheet; set aside. Melt remaining 3 tablespoons butter; set aside.
Working with 1 piece of dough at a time, roll out on a lightly floured work surface until 3/4-inch thick. Using a 2 1/2-inch biscuit cutter, cut out about 2 dozen rolls. Place rolls on prepared baking sheet, and let rise until rolls have doubled in size, 15 to 20 minutes. Brush tops lightly with melted butter. Repeat with remaining dough.
Bake until golden brown, 15 to 20 minutes. Serve immediately.
Killer Pecan Sticky Buns:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup raisins
1/2 cup bourbon
1 teaspoon ground cinnamon
1 1/4 cups firmly packed light-brown sugar
1/2 cup honey
1/2 cup chopped pecans
1/2 recipe Granny Foster's Refrigerator Roll Dough (recipe above), prepared through Note"
Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside.
In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 6 tablespoons butter; set aside.
In a third small bowl, combine remaining 3/4 cup brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside.
Roll dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread the brown sugar and butter mixture evenly over dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll into a log. Place the log, seam side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dish (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
Preheat oven to 350 degrees
Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.
Yield: 12 buns
1 tablespoon unsalted melted butter, plus more for baking dish
1/2 cup sugar
1/4 cup flaked sweetened coconut
1 orange, zested
1/4 recipe Granny Foster's Refrigerator Roll Dough (recipe above), prepared through Step 5
Glaze, recipe follows
Preheat oven to 350 degrees F. Lightly butter a 9-inch round glass baking dish; set aside.
In a small bowl, combine the sugar, coconut, and orange zest; set aside.
Using a rolling pin, roll dough into a 12-inch round, about 1/4-inch thick. Brush with melted butter; set aside. Sprinkle sugar mixture evenly over dough. Cut into 12 equal pie-shaped wedges. Roll up wedges, beginning at the wide end. Arrange wedges in a pinwheel pattern in prepared baking dish. Cover with a clean kitchen towel, and let rise until doubled in size, about 30 minutes.
Bake until golden brown, 25 to 30 minutes. Drizzle glaze over pinwheels.
Yield: 1 (9-inch) cake
1/4 cup sugar
1/4 cup sour cream
2 tablespoons freshly squeezed orange juice
2 tablespoons unsalted butter
In a medium saucepan, combine all ingredients. Cook, stirring constantly, over medium heat until sugar dissolves. Increase the heat to high, and bring mixture to a boil. Cook, stirring constantly, for 3 minutes more.