From the kitchen of One Perfect Bite...It wouldn't be Christmas in our house if, at some point, there weren't sticky buns on the table. They are a favorite of the Silver Fox, who, after 50 years of marriage, continues to remind me his mother always made them for him. "He had a very good mother," said she sotto voce. I already have several recipes for the rolls, but because mine always seem to be drier than I'd like, I keep my eyes open for new ways to prepare them. I found this recipe in a Better Homes and Gardens special interest publication called Breakfast and Brunch recipes, and because it was an editor's favorite, as well as being an award winner, I bravely threw myself into the fire and commenced to take another stab at sticky buns. As it turns out, those editors may know a thing or two about picking prize winning recipes. I love these buns and I think those of you who give the recipe a try will also. You just can't beat fast, easy and delicious and these buns are all of that. I double-batched the recipe today with the intent of freezing one pan of the rolls to serve on Christmas morning. When I freeze bread and rolls, it usually is with the intent of using the oven to thaw and warm them in a single step. To that end, once the rolls are turned out of the pan, I foil-wrap and freeze them in a single layer, and then when I want to serve them, I move the entire package to a 300 degree F oven for 20 minutes. It works every time and the rolls taste every bit as good as when they first came from the oven. I hope some of you will keep these rolls in mind for your own Christmas breakfast. Here is how they are made.
