and in the beginning...

RRP

Way back in 2003 before many of you were born. much less even knew what a BGE was, nor even owned one...we had the first Peoria, IL Eggfest. It ran for 14 years and then the dealership changed ownership and the new owner had no desire to carry on.

Anyway...back in 2005 a new friend of mine joined our eggfest ranks and "introduced" himself by egging these "sticky buns" for us who in the early morning hours had to start the eggs for entrees we planned to serve as freebies to the public several hours later that morning...

His name was John Clark and sadly he is now deceased...but I have carried on - though it only be here at home since the Peoria Eggfests are history...

SO...in the beginning...(or should I explain...) 24 hours before these tiny tight fists turn into explosive "sticky buns" to die for!

The beginning picture...


Trust me...these bombs will fill out the dish! You'll see tomorrow morning!

Eggdicted_Dawgfan

@RRP looking forward to seeing these evolve. In the meantime, do you have a recipe you can share? I’d love to give those a try. 

Ybabpmuts

Ron I never thought you'd send me pictures of your sticky buns before they even got sticky, I took you more for a guy that would wait until his buns got sticky and then send the pictures out. 😬

danhoo

Ron, are you willing to share the recipe?   

edit: I just noticed that was already asked.

RRP

Eggdicted_Dawgfan said:

@RRP looking forward to seeing these evolve. In the meantime, do you have a recipe you can share? I’d love to give those a try. 

Just got back in from taking my 4 legged son out for a walk..I have an early mornings dental appointment tomorrow, so I have to  go there, and take my promised later pictures.  But yes I will share the recipe! Please be patient with me.

JohnInCarolina

RRP said:

Way back in 2003 before many of you were born. much less even knew what a BGE was, nor even owned one...we had the first Peoria, IL Eggfest. 

LOL Ron, just how young do you think the average person on this forum is?

Anyway - can’t wait to see the sticky bombs this morning.  They sound pretty good!

fishlessman

JohnInCarolina said:

RRP said:

Way back in 2003 before many of you were born. much less even knew what a BGE was, nor even owned one...we had the first Peoria, IL Eggfest. 

LOL Ron, just how young do you think the average person on this forum is?

if i didnt know better, i would assume sarcasm was at play......

JohnInCarolina

fishlessman said:

JohnInCarolina said:

RRP said:

Way back in 2003 before many of you were born. much less even knew what a BGE was, nor even owned one...we had the first Peoria, IL Eggfest. 

LOL Ron, just how young do you think the average person on this forum is?

if i didnt know better, i would assume sarcasm was at play......

From Ron?  Inconceivable!

lousubcap

Watching this for the closer shots.

fishlessman

im just waiting for the recipe and the final pics. if i remember right, these look good

RRP

Here's the recipe as promised...

OVERNIGHT PECAN CARAMEL ROLLS aka STICKY BUNS

A recipe from John and Maggie Clark, Washington, IL

Half    Whole

 9       18       Frozen Rhodes Dinner Rolls – though other brands should work

¼ c     ½  c    dark brown sugar

½ c     1 c       chopped pecans

1 tsp   1 tsp   cinnamon (yes – same quantity)

½        1         small box of butterscotch pudding mix – NOT INSTANT

½        1         stick salted butter

8x8    9x13    baking dish or pan sprayed with PAM and sprinkle the pecans  

                          evenly on the bottom

9         18       carefully place the frozen rolls in an even pattern on top of the nuts

                          but rolls MUST not touch other

                      mix brown sugar, cinnamon and dry pudding together and sprinkle

                           evenly over the rolls

                      melt the butter and spoon over the rolls

                      do not cover – let stand at room temperature overnight – they 

                           should raise and fill out thereby touching each other into a solid

                           mass by morning

                      bake at 350º for 25 – 28 minutes

                      turn baking dish/pan upside down on platter and allow rolls to fall

                            out of baking dish in a clump – CAUTION:  QUITE HOT

ENJOY!!!

RRP

My kitchen was quite cold last night so the rolls have not risen much so I will need to let them go the full 24 hours, but meanwhile here is an earlier batch.

Mark_B_Good

My egg was a COVID purchase in 2020 ... and it changed my life.
First cook was a brisket ... and miraculously, it turned out incredible ... bark could have been better, but the tenderness and flavor ... WOW.  And I walked off that cook thinking, Briskets are easy ... until I made the second one ... and third one ... It wasn't until the fourth one that I was able to meet and beat the quality of the first one.

fishlessman

RRP said:

My kitchen was quite cold last night so the rolls have not risen much so I will need to let them go the full 24 hours, but meanwhile here is an earlier batch.

like the idea of using plain dinner rolls. if its too cold in your house, im going to have to wait til the wood stove is fired up to take out the chill here

GrateEggspectations

JohnInCarolina said:

RRP said:

Way back in 2003 before many of you were born. much less even knew what a BGE was, nor even owned one...we had the first Peoria, IL Eggfest. 

LOL Ron, just how young do you think the average person on this forum is?

Anyway - can’t wait to see the sticky bombs this morning.  They sound pretty good!

C’mon now, John. Don’t forget that the strong toddler contingency really brings down the average age in this joint. 😉 Not sure I’ve ever knowingly interacted with anyone 20 or under on this forum, save perhaps chef NG through her father. 

Ron, I never thought I’d be writing this, but I have found myself really looking forward to seeing your glazed buns!

My wife and I make these every year, at Christmas time.  https://www.eater.com/2015/10/10/9482367/best-sticky-bun-recipe-kenji-food-lab

Fred19Flintstone

GrateEggspectations said

My wife and I make these every year, at Christmas time.  https://www.eater.com/2015/10/10/9482367/best-sticky-bun-recipe-kenji-food-lab

I looked at this recipe and it looks delicious!  Then I said to myself, “Fred, you’re a lazy bastid.  Would you mess with the flour and the 22 other ingredients?  Or would you go with  the frozen rolls and the five other ingredients in Ron’s recipe?”  Hmmmmm.

Florida Grillin Girl

Ron, waiting to see the finished rolls... making me quite hungry for these!

RRP

Florida Grillin Girl said:

Ron, waiting to see the finished rolls... making me quite hungry for these!

Actually by this afternoon I had admitted defeat with this batch as the yeast in those old frozen rolls obviously had died! So,I pitched the whole unbaked mess, and started with a new bag of rolls. For some reason the forum is not letting me post a new picture! Meanwhile scroll up to my earlier post today with a  picture of an earlier successful batch.

Dyal_SC

Can’t wait for the final results of the new batch! 

Langner91

RRP said:

Florida Grillin Girl said:

Ron, waiting to see the finished rolls... making me quite hungry for these!

... the yeast in those old frozen rolls obviously had died! ...

I wonder if it caught a yeast infection...

Botch

I've yet to buy those frozen dinner rolls, but it sounds like their shelf life is also quite short, like the rolls/  croissants/buns in a refrigerated cardboard tube that I buy, tell myself to make this weekend, and then finally cook them months later, enjoying my cinnamon breakfast matzo rounds.    

RRP

Botch said:

I've yet to buy those frozen dinner rolls, but it sounds like their shelf life is also quite short, like the rolls/  croissants/buns in a refrigerated cardboard tube that I buy, tell myself to make this weekend, and then finally cook them months later, enjoying my cinnamon breakfast matso rounds.    

Actually I should have known better. These bags have 36 frozen balls about the size of a golf ball but squashed a tad before being frozen. I usually use 24 of them each Thanksgiving and Christmas and the other 12 used before the following fall season. Well, I found that old bag yesterday and decided to make these with my intention of giving them to a couple helpful neighbors. After noon today I decided that gifting wasn’t going to be anything I would be proud of serving to anyone but to the big mouth of my trash can! 

At least this way (if I can get this forum to once again accept my photos) then I should be able to post 3 or 4 meaningful procedural pictures supporting my thread. 

RRP

Oh, am I trying!!! These are the new batch of 9...

RRP

RRP said:

Oh, am I trying!!! These are the new batch of 9...

Oh I am trying!!!

Canugghead

RRP said:

... I had admitted defeat with this batch as the yeast in those old frozen rolls obviously had died!...

bummer, fwiw we use dough setting on the vintage bread machine, rested/proofed/ready-to-use dough in 1h 40m.

lousubcap

I may be old (not quite the longevity of @RRP - but would that it will happen) however I have no where near (by an order of magnitude) his patience with such an endeavor.

Congrats to @RRP for staying the course. 

Dyal_SC

Those synonym rolls look just like what my grammar used to make. 

RRP

RRP said:

RRP said:

Oh, am I trying!!! These are the new batch of 9...

Oh I am trying!!!

EPILOGUE:

This morning they were ready to pop in the oven:

RRP

Finally! Man-o-man are they  DELICIOUS!!!

lousubcap

Way to bring it home.  Congrats.

Dyal_SC

Dibs on the filet mignon in the center.