Pumpkin Sticky Nut Rolls

Authors: Jeff Hertzberg and Zoë François

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

The holidays are just around the corner, and this year my sister-in-law volunteered to have the meal at her house, so this means I have some free time leading up the day, in which previous years I have not. (I am on pie duty, which I will take any day over making the turkey.) Since there will be family in from out of town and friends in and out of my house, I like to make sure there is something to eat each day for breakfast that everyone will enjoy. These Pumpkin Sticky Nut Rolls fit the bill perfectly, and the fact that I can assemble them the night before and let them rise in the fridge overnight is a huge bonus.


For a chance to win your own copy of the new Holiday and Celebration Bread in Five Minutes A Day, scroll down to bottom of this post to enter our giveaway.


Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

Pumpkin Sticky Nut Rolls
From Holiday and Celebration Breads in Five Minutes a Day

Pumpkin Brioche (Challah, Brioche, or Amish-Style Milk Bread [page 83 in HACBin5] will also work here)
7 1/2 cups (1065g) all-purpose flour
1 package (1/4oz, 7g) RED STAR Platinum Superior Baking Yeast
1 tablespoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
1/2 cup unsalted butter, melted
1 3/4 cups pumpkin puree (freshly roasted or canned)

Sticky Bun Filling
12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus  more for greasing the pan
1 1/4 cups well-packed brown sugar
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
Pinch freshly ground pepper
3 cups pecan halves, toasted (or 1 cup each of pecans, walnuts, and almonds, toasted)

Mixing and storing the dough: with a Danish Dough Whisk, whisk together all of the dry ingredients in a 5-quart Food Storage Container, fitted with a non-airtight lid. Combine the liquid ingredients and add them to the dry with a wooden spoon. Mix thoroughly, until there are no more dry bits of flour. The dough will be quite loose when you are done. (You can also use a 5-Quart Stand Mixer (with paddle) to mix the dough.)

Cover the container and allow the dough to rest on the counter for 2 hours. Once it has risen refrigerate for at least 4 hours before baking or it is too difficult to handle. It can be stored in the refrigerator for up to 5 days.

To bake: Mix together the melted butter, brown sugar, honey, cinnamon, nutmeg, salt, and pepper. Grease the sides of a 9×3-inch springform cake pan with butter. (If your pan doesn’t have a great seal, then line the bottom and sides of the pan with a piece of parchment paper and grease the parchment.) Spread half the butter-sugar mixture evenly over the bottom of the pan. Scatter half of the pecans over the butter-sugar mixture and set aside.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter turn as you go.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

Using a rolling pin, roll the dough out into a 1/8-inch-thick rectangle, about 14×8 inches. As you roll out the dough, use enough flour to prevent it from sticking to the work surface, but not so much as to make the dough dry. Spread the remaining butter-sugar mixture evenly over the rolled-out dough, chop the remaining nuts, and sprinkle them over the top.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

Starting with the long side, roll the dough into a log and pinch the seam shut.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

With a kitchen scissors or a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

Arrange over the nuts in the pan, so that the swirled cut edge is facing down. Cover loosely with plastic wrap and allow to rest at room temperature for 1 hour. Preheat the oven to 350°F, with a rack placed in the center of the oven.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

Place the pan on a rimmed baking sheet, in case the caramel bubbles over, and bake for about 40 minutes, or until golden brown and well set in the center.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

While still hot, run a knife around the edge of the pan to release the rolls and invert immediately onto a serving dish. If you let them set too long, they will stick to the pan and be difficult to turn out. Allow to cool for about 15 minutes before serving.

Refrigerator Rise: Set your caramel rolls up the night before, so you bake them first thing in the morning: Prepare the rolls, cover loosely with plastic, and refrigerate for up to 18 hours. When ready to bake, preheat the oven and then slide the rolls into the oven. They will take longer to bake, since they will be well chilled. They’ve had a long, slow rise in the refrigerator, so you don’t need to let them rise more before baking.

 

Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 

4.8 from 80 reviews
Pumpkin Sticky Nut Rolls
This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it!
Yield: 8 rolls
Ingredients
For the Pumpkin Brioche:
  • 7½ cups (1065g) all-purpose flour
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1¼ cups lukewarm water
  • 4 large eggs
  • ½ cup honey
  • ½ cup unsalted butter, melted
  • 1¾ cups pumpkin puree (freshly roasted or canned)
For the Sticky Bun Filling:
  • 12 tablespoons (1½ sticks) unsalted butter, melted, plus more for greasing the pan
  • 1¼ cups well-packed brown sugar
  • ¼ cup honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • Pinch freshly ground pepper
  • 3 cups pecan halves, toasted (or 1 cup each of pecans, walnuts, and almonds, toasted)
Instructions
  1. Mixing and storing the dough: with a Danish Dough Whisk, whisk together all of the dry ingredients in a 5-quart Food Storage Container, fitted with a non-airtight lid. Combine the liquid ingredients and add them to the dry with a wooden spoon. Mix thoroughly, until there are no more dry bits of flour. The dough will be quite loose when you are done. (You can also use a 5-Quart Stand Mixer (with paddle) to mix the dough.)

  2. Cover the container and allow the dough to rest on the counter for 2 hours. Once it has risen, refrigerate for at least 4 hours before baking or it is too difficult to handle. It can be stored in the refrigerator for up to 5 days.

  3. To bake: Mix together the melted butter, brown sugar, honey, cinnamon, nutmeg, salt, and pepper. Grease the sides of a 9x3-inch springform cake pan with butter. (If your pan doesn't have a great seal, then line the bottom and sides of the pan with a piece of parchment paper and grease the parchment.) Spread half the butter-sugar mixture evenly over the bottom of the pan. Scatter half of the pecans over the butter-sugar mixture and set aside.

  4. Dust the surface of the refrigerated dough with flour and cut off a 1½ pound piece. (Remaining dough can be kept covered in the refrigerator for up to 5 days.) Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter turn as you go.

  5. Using a rolling pin, roll the dough out into a ⅛-inch-thick rectangle, about 14x8-inches. As you roll out the dough, use enough flour to prevent it from sticking to the work surface, but not so much as to make the dough dry. Spread the remaining butter-sugar mixture evenly over the rolled-out dough, chop the remaining nuts, and sprinkle them over the top.

  6. Starting with the long side, roll the dough into a log and pinch the seam shut.

  7. With a kitchen scissors or a very sharp serrated knife or kitchen shears, cut the log into 8 equal pieces.

  8. Arrange over the nuts in the pan, so that the swirled cut edge is facing down. Cover loosely with plastic wrap and allow to rest at room temperature for 1 hour. Preheat the oven to 350°F, with a rack placed in the center of the oven.

  9. Place the pan on a rimmed baking sheet, in case the caramel bubbles over, and bake for about 40 minutes, or until golden brown and well set in the center.

  10. While still hot, run a knife around the edge of the pan to release the rolls and invert immediately onto a serving dish. If you let them set too long, they will stick to the pan and be difficult to turn out. Allow to cool for about 15 minutes before serving.

  11. Refrigerator Rise: Set your caramel rolls up the night before, so you bake them first thing in the morning: Prepare the rolls, cover loosely with plastic, and refrigerate for up to 18 hours. When ready to bake, preheat the oven and then slide the rolls into the oven. They will take longer to bake, since they will be well chilled. They've had a long, slow rise in the refrigerator, so you don't need to let them rise more before baking.
 

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Pumpkin Sticky Nut Rolls | This recipe makes a big batch of gooey, sticky rolls, because if you don't make a bunch of them, you end up regretting it! Find recipe at redstaryeast.com.

 


Authors: Jeff Hertzberg and Zoë François

The New Healthy Bread in Five Minutes a Day - Master Recipe

Jeff Hertzberg and Zoë François met in their children’s music class in 2003 and have written bread cookbooks with more than 715,000 copies in print. Jeff, a doctor by training, is a self-taught baker who grew up eating great bread and pizza in New York City, and longed to recreate it himself. Zoë is a pastry chef and baker trained at the Culinary Institute of America. Her work appears in blogs all over the United States, and her dessert menus grace fine restaurants in the authors’ hometown, Minneapolis, Minnesota. Jeff and Zoë were among the very first cookbook authors to support their readers with personal responses on their website, BreadIn5.com, beginning in 2007, where they blog about their super-fast yeast breads.

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224 Comments
  1. About 3 times per month.

  2. During the winter months I try to bake with yeast at least once a week.

  3. Occasionally. More so around the holidays.

  4. I love baking with yeast! I do so about once a week.

  5. I would say about once a week.

  6. Bake bread once a week during the colder months. Red Star makes baking fun! Love Red Star yeast!

  7. About four times a month

  8. I never have actually!

  9. Those look so good!

  10. I bake yeast dough at least once a week ever since I removed processed sugar from my life- I make sweet breads using honey , maple syrup or just the sweetness of apples, pears etc and I love it!

  11. Not often enough but I’m limited to a small oven so I can’t make the big batches of bread I love

  12. I bake with yeast at least once a week. The smell of rising dough is one of my favorite things!

  13. I bake with yeast nearly once a week !

  14. These look like an amazing recipe! I bake with yeast a couple times a week for our family’s bread.

  15. I bake with yeast several times a year.

  16. I don’t bake with yeast too often. Only when I’m feeling brave!

  17. Usuall 3-4 times a week.

  18. I don’t bake with yeast often, I really want to do more

  19. This looks amazing!

  20. I bake with yeast every couple of weeks. Sometimes more. Love to make pizza.

  21. Now that I’ve discovered artisan bread in 5, I bake with yeast much more often! So far, once a week!

  22. The smell of yeast products baking is better than cologne or the worlds best perfume. These rolls look amazing.

  23. Love, just love love love working with yeast dough. I get so much satisfaction from combining, mixing and kneading a mound of dough into a beautiful appetizing, yummy finished product. Make all types of yeast dough, from nut horns all the way to and including croissants. The smell from the product baking…mmmmmmmm,. Hard to wait for it to finish baking and cool off so you can indulge.

  24. I use yeast every time I bake bread! Love this recipe!

  25. I bake with yeast about once a week, but definitely more in the cold Minnesota winter!

  26. I bake with yeast every once in a while at home! Hopefully More in the near future!

  27. I use Red Star on a weekly basis, it makes baking easy! Thank you for making it simple.

  28. I don’t bake with yeast as often as I used to when I wasn’t working – probably once a month or so, I’l bake up a batch of bread or rolls.

  29. Husband makes bread in breadmaker probably every other montyh.

  30. While I would like to bake more often, but life happens. However, this time of year I do much more baking as I tend to give breads and rolls as gifts. My friends love my cinnamon rolls, but these sound good! I’ll try them this weekend so my friends can enjoy next week!

  31. Whenever I am ready to impress my friends. That often during the holidays.

  32. I bake a couple of times a week with Yeast and my favorite is Platinum.

  33. I bake with yeast as often as I have time to, which is not as often as I would like! Probably once or twice a month minimum.

  34. I dont bake with yeast very often- I would like to start using it more though!

  35. We use yeast at least once a week sometimes more!!

  36. I will be using your sticky roll recipe for brunch tomorrow.

  37. I make some kind of bread weekly and more during holidays

  38. I bake with yeast about once a month not because I don’t want to but as a diabetic, I can Only splurge on HOMEMADE bread about once a month or my A1C would be in Double digits! But around the holidays, I Bake for family & Friends who don’t bake at all.

  39. We use yeast, at least, once a week and, frequently, more often.
    Your brand of yeast is wonderfully consistent!

  40. Love to bake!

  41. About once a week. Would love to win a copy of the Holiday and Celebration cookbook

  42. I used to bake with yeast quite often, and I would love to get back into it. This book would give me a lot of inspiration.

  43. I bake with yeast several times a month.

  44. I use yeast about twice a month for pizza, cinnamon rolls, etc.

  45. At least twice a week….sometimes, more often! Love it!!

  46. Love their books, own all of them. Love your site and bake from it frequently!

  47. It’s to step out from my buttermilk rolls recipe. It’s a good recipe, but it’s time to try something new! My benching skills need upgrading, my ingredient list needs expanding, and I need to acquire some confidence! Some of the above may give me a start…for example, the Hawaiian style rolls.

  48. all the time

  49. During the cold months about once or twice a month. Not at all during the summer

  50. I bake with yeast at least twice a month in the warmer months but more often during the cold months. Nothing smells better when you come in from the cold than to have the wonderful scent of fresh baked bread, rolls or some wondrous sweet creation fill your nostrils with the absolute promise of something yummy waiting for you. My husband bakes bread quite often and that adds to our use of yeast as well.

  51. Not very often. Thank you

  52. It has been a long time since I baked with yeast. Time to dive back in!

  53. not as often as I would like. I LOVE making bread!

  54. I work with yeast weekly. Love making our breads!

  55. My yeast baking ebbs and flows with the seasons, but I enjoy making whole wheat sandwich bread often. When my daughter comes for Christmas we always bake a braided cheddar loaf and other special goodies!

  56. I bake bread every week. Sometimes more often.

  57. I am always looking for new bread cookbooks. I make bread every other day. Not just because I love making it (although I do enjoy making it) but also for health reasons. I know what goes into my bread when I make it and I can’t eat store bought because of the additives.

    Thank you so much for the chance to win a new cookbook

  58. I try to work with yeast at least once a month.

  59. I bake with yeast every couple of months.

  60. At least once a week. Looks so good

  61. About once a week, usually on the weekends. Just found your site and love the bread pictures!

  62. Usually once a week

  63. I bake with yeast, and this brand of yeast quite frequently.

  64. I bake with yeast once or twice a week

  65. And here i am craving cinnamon rolls for the last 2 weeks. I guess I am going to have to try these lickaty split. YUMMMMMMMM

  66. I use yeast at least three times a week, but less often since your dough can stay in the fridge for a few days. My husband loves your pizza dough, and I’m trying to convince him that a REAL outdoor wood fired pizza oven will be beneficial. I have a small propane pizza cooker, but I need the ambiance of wood fired brick!

  67. Sticky buns look scrumptous! I bake with yeast once or twice a week and more during the holidays.

  68. About once a week. I’d like to bake more, but that pesky thing called work gets in the way. 😉

  69. I bake with you several times a month, except starting in November; then it’s mostly each day until the end of the year. I like to make all sorts of savory breads, buy some hoop cheese, and bottles of wine and gift them to friends and family:)

  70. I usually bake with yeast more around the holidays. I also bake about once a month for birthday celebrations.

  71. several times a month

  72. Looks really good

  73. Cannot wait to try these rolls. I use yeast at a minimum once a week but usually more often

  74. When I see that yummy picture, I know I dont use yeast enough! I might use it once a month during the winter months and zero in the summer time (We just bbq the whole time because of the heat in our small house)

  75. I try and bake with yeast at least once a month, otherwise, every couple of months.

  76. About once a week!

  77. Not too much. My mom and grandmother were champs at baking with yeast. I wish I had their talents.

  78. I bake with yeast every weekend!!! Nothing like the smell of fresh baked bread!!!

  79. I bake once a week using yeast.

  80. A couple times a month…and of course more often at holiday times!

  81. I use yeast often. My family does love homemade bread

  82. I bake with yeast about once a week. I love to bake but my husband isn’t much for bread. I have to wait for the kids.

  83. I don’t get to use yeast very often due to lack of time. I’d love to embrace the concept of this book and bake with yeast much more!

  84. I love to make breads about once a week, so I use yeast for that but also for pizza dough or cinnamon rolls.

  85. Bake bread twice a month

  86. I bake with yeast twice a week.

  87. I don’t use yeast very often, but I’d like to try baking bread.

  88. The pumpkin brioche looks amazing!

  89. 3 times a month

  90. I bake with yeast every week, we only eat homemade bread in this house 🙂

  91. always looking for new dough recipes

  92. I bake with yeast every week. I haven’t bought bread in a couple of years. I am going to try these cinnamon rolls soon!

  93. Several times a year, mostly for holidays or birthdays.

  94. Adding this to my to do list this week. Looks quite delicious.

  95. I use yeast at least twice a week. Usually pizza dough, the rolls or bread on the weekends.

  96. I use yeast about once a month to make Bread or Rolls… With my work schedule I have little time.. Still remember my grandmother’s Fresh warm loaves of Bread and her Giant Sandwich Rolls.. Yummy..

  97. I bake with yeast about once a month , more if possible

  98. I rarely ever use yeast. My baking never rises right

  99. Not as often as I would like to.Seems all the good recipes use yeast and hopefully soon I will try some of them. Maybe over the Holidays since I have some time off work. All your recipes look delicious.

  100. During the winter months I try to bake with yeast at least once a week.

  101. Usually yeast bake once a week but at holiday time it increases to several times a week as my breads are in demand.

  102. I am a huge fan of their bread recipes. This is no exception.

  103. two or three times a week.

  104. Cannot wait to get this new book.

  105. Due to a busy work schedule I usually do yeast breads 1x a month

  106. I bake with yeast several times a month during the fall and winter months.

  107. I bake with yeast once per week to make my husband and I our one loaf of bread but I do make sweet breads at Easter and Christmas.

  108. Everytime I make pizza or a recipe requires!!!^_^

  109. I use yeast a few times a week.

  110. I bake with yeast at least once a week or more

  111. I usually bake with yeast at least every other week. More during the holidays!

  112. I bake at least 4 days a week. The other days, I make homemade tortillas.

  113. I use to bake with yeast a couple times a month, now I bake weekly.
    I bake bread every week.

  114. Not very often. Maybe a few times a year.

  115. I bake with yeast 2 or 3 times a year.

  116. I bake with yeast at least twice a month.

  117. I use yeast recipes mainly around the holidays. Sometimes I do make other things throughout the year as I get extra time!

  118. That looks amazing! Love the change up to the regular nut roll!! Thank you so much!!

  119. I use Red Star Yeast in the rolls and breads I make weekly. I am known among my family and friends for the wonderful rolls I make.

  120. I bake with yeast 2 or 3 times a month and my family loves it!

  121. Using my bread machine quite a bit. I need to get comfortable with using combination bread machine and hand kneading and manual rising.

  122. I’ve wanted to try pumpkin in rolls. Can’t waite.

  123. Love your recipes have had lots of fun. The pumpkin sticky buns look great will try them this week

  124. Weekly or more, most of the time.

  125. I make pizza dough at least once a week and bread a few times a month.

  126. I usually bake once a week. My greatest joy is teaching my children to bake bread!!!

  127. Those sticky buns look divine!!!!!!

  128. I don’t use Yeast as much as I would like too. Once a month or two. In the new year, I am hoping to make bread regularly so that will change. I have a neighbor that works at a bakery and she has given me fresh yeast in the past, but I do like to convenience of storing the Red Star Yeast.

  129. I bake bread at least once a week, and am going to have to try the Pumpkin Sticky Nut Rolls – they look so good!!!!!!

  130. I love working with yeast and baking all the goodies

  131. I bake with yeast at least once a month. I do use yeast every week to make homemade pizza.

  132. I have only begun to bake.
    I usually try to bake 3 or 4 times a week. I like making dinner rolls, and plan on doing some white loaf bread, and maybe attempting Hawaiian sweet rolls. I usually buy those but it would be nice and cheaper to make them myself. 🙂 Probably taste better too.

  133. I use yeast about once a month, I love making my mother in laws light rolls they are the best and everyone loves them <3

  134. I want to start making all of our breads. I can control the ingredients.

  135. I love to bake with yeast and try to do it at least once a week, even more when the weather is cooler. Love homemade pizza dough year round and rolls and breads – and the list goes on!

  136. I love to bake it bread scares me! I do cinnamon rolls and quick breads but I’d love to do more yeast bread baking. I use yeast infrequently

  137. I am an avid baking, thanks to my Grama & great Grama!!!!
    It’s key to have THE BEST yeast. Fresh ingredients are best.
    There’s nothing better than a loaf of homemade bread warm from the oven.

  138. I bake with yeast usually at least once a week.

  139. This time of year, at least twice a week, but overall probably 3x/month!

  140. I look forward to many YEASTY recipes

  141. Looking forward to baking cinnamon rolls for family during Christmas time. My hobbies include learning to bake yeast breads since retiring. Sweet success is shared.

  142. We bake with yeast now it seems twice per week.

  143. I bake with Red Star yeast usually a couple times per month; however, during holidays probably 2x week…gifts for family and friends.

  144. I bake bread weekly, my family loves the Hawaiian sweet rolls, cinnamon rolls and honey wheat bread. Love this site and the variety.

  145. I leave most of the yeast baking to my husband. He makes most of our bread, pizza(which is very popular with family and friends, here in RI winters and summers in Quebec, and also sweeets.

  146. I am just starting out baking with yeast.

  147. I have only begun to bake. I try to bake 3 or 4 times a week. I like making dinner rolls, and plan on doing some white loaf bread as well as attempting Hawaiian sweet rolls.

  148. I use yeast several times a month for homemade pizza crust for our dinner or when my son stops by he likes me to make him a homemade pizza. I also bake cinnamon rolls often. I always have yeast in my house.

  149. I always bake with yeast more in the winter, but about once a week normally.

  150. I bake with yeast everyday. I make tons of breads and cakes with yeast every day.

  151. I bake periodically. Since I live alone, managing leftovers can be challenging…

  152. like all

  153. I bake with yeast at least twice a week, can’t wait to try this recipe.

  154. This looks delicious!

  155. I bake bread weekly and maybe twice a month, I bake cinnamon rolls.

  156. Really like the ref. dinner rolls, the dough is good for up to 3 days.

  157. I bake with yeast every week, sometimes more. It is one of my favorite things to do. No one ever turns down a neighborly gift of freshly made yeast breads!

  158. Awesome looking recipes! I bake once a week

  159. Now that we have cooler weather here in California and less chaos I find myself baking once a week or so. Having an empty nest means fewer people to chow down! I’ve introduced my oncology nurse to your website and she is in love!! Many thanks for all your wonderful recipes!

  160. These recipes look awesome! Yum

  161. I love your yeast!! I make bread at least 3 times a month….

  162. I bake with yeast once or twice a year but am hoping to do it more often in 2019!

  163. Love Red Star yeast!!! The only yeast I use to make my homemade breads!!

  164. I bake with yeast 4-5 times a month.

  165. Yeast baking is one of my favorite kitchen activities to share with grandchildren. The magic of rising bread, the fun of fingers in dough and the delight in eating their own creations – makes great memories and picture opportunities.

  166. I love the holiday season. It’s perfect for baking gifts to give away or for special holiday dinners.

  167. I have not worked with yeast for a long time ,but I bought some and I am going to try some things.

  168. Not very often. I’m still unsure of my baking with yeast skills. I do still have a bread machine but tend to forget to use it!

  169. I bake with yeast a couple of times a month.

  170. I’m still a newbie, but, bake with yeast around once a month, more during the holidays.

  171. I bake bread at least once a week.

  172. Everything looks so good & yummy! I always use red star yeast to bake with.

  173. Try to at least once a week.

  174. I bought your first book and use it all the time. I also love crusty bread and this is my go to book. I will be using my last bit of dough today and will be making a new batch tomorrow. Always have some dough in fridge.
    Love the way you two met and started something great together.

  175. i bake with yeast as often as i can! nothing beats the wonderful smell of baking with yeast!

  176. I make grandma’s Swedish rolls!

  177. Bake bread 2 or3 times a month

  178. I bake with yeast about once a month.

  179. Not as often as I would like to!

  180. I bake with yeast at least one time per week.

  181. My husband is the bread maker. He uses yeast once a week when he bakes bread from scratch.

  182. I so look forward to the Winter holiday season. So many great baking opportunities.

  183. I use yeast a few times a year,but want to make my own bread more next year.

  184. I bake with yeast 1-2 times a week. If I could eat faster I’d bake more!

  185. I bake with yeast about 6 times or more a month!

  186. My husband has been doing all the cooking and baking as I can’t right, but we both enjoy eating products made with yeast and baked. The book you are offering looks interesting and I know we will both want to look it over. Thanks for having such a nice give-away.

  187. Looks like a great book.

  188. Thank you for always providing easy to follow instructions and beautiful photos to help us attain the incredible baking results you inspire! 🙂

  189. About once a month

  190. Looks great, but why must everything be ruined with pumpkin. I bake with yeast at least once a month, would more if I had someone else besides me to eat the bread. I love the platinum yeast, but am having a hard time finding the platinum. Wish more of the stores in my area would carry this

  191. Love the look of these delicious sticky buns. Can’t wait to try them and all your breads if I should win the book. But, I have learned a lot of you on Craftsy. And nothing smells as good as bread baking in the oven. Red Star Platinum is my new favorite yeast for quick rising times. Use it about 2 times per month sometimes more during holiday months. Hoping to use it more when I get good at making sandwich breads. Then I will not have to buy store bought bread anymore.

  192. I am a big Jeff and Zoe fan! I prepare a batch of their refrigerator dough every week and make bread and rolls throughout the week. No yeast works as well as Red Star.

  193. I make my own breads and rolls so this would be fun to have

  194. Probably once a month on average. I’d like to do more but I have problems planning!

  195. I use yeast 1+ times a week. I have been making dough since I was bout 8 years old!!!

  196. At least once a week, I bake with yeast

  197. the only yeast I will use is Red Star.

  198. I bake with yeast as often as I can though the frequency increases in the cold weather months when we all need as much comfort as possible. These quick recipes are magnificent!

  199. I bake with yeast a couple of times a week. Love it.

  200. I New at it but I’m making bread 🍞 love it

  201. I usually bake with Red Star yeast once a week or more depending on my schedule. Red Star yeast has never let me down!

  202. I use Red Star Yeast to make bread at least weekly. Nothing compares to the quality of Red Star

  203. I bake with yeast every 2 weeks. I found Red Star yeast and was so impressed with how well it works. I have been converted.
    Thanks for give away.

  204. At least once a month or so. Thanks for the chance.

  205. a couple time a month to make pockets for lunch or rolls or bread

  206. I bake some kind of yeast bread weekly, and often do a sweet type of roll once a month. This is one I will definately have to try.

  207. I am self taught on baking so I bake with yeast infrequently but perhaps 3-4 times a year.

  208. I bake with yeast about once a day, make my rolls.

  209. I bake with yeast about once a week. But 52 times a year may be an understatement!

  210. I usually bake with yeast about 10 times a year. typically it’s cinnamon rolls. Going to try this sticky roll recipe for Christmas.

  211. I bake with yeast at least once a week. I’ve got the dough for this yummy recipe rising right now!

  212. I use yeast in baking about twice a week! But with the holidays let’s just a whole lot!!

  213. I bake with yeast about 6 times a year. i would love to bake more often, but living in SW Florida, it just gets too warm to have the oven on, when it’s in the 90’s outside. I really enjoy using yeast though. It’s a little cooler now, so I’m planning to bake soon..especially for Christmas.

  214. I try to make with yeast once a month. Hopefully when I’m out of school I can bake with yeast more!

  215. Fabulous recipe. I love to bake. I’m either using my wild yeast (sourdough) or Red Star yeast. I have good success with Red Star active dry yeast. Nothing like homemade.

  216. Maybe once a month, sometimes more, sometimes less. Love yeast breads!

  217. I bake with yeast like once a week!!!! I’m obsessed with breads!

  218. I bake with yeast all of the time, I make my own pizza dough usually about once a week and then love to make other yeast breads too when I get the chance!

  219. I bake with yeast two or three times a year.

  220. Yum!

  221. I’ve asked for this new book for Christmas but just in case… I love baking with yeast and try to do it weekly.

  222. I bake with yeast almost 3-4 times a week. Since I began following your Instagram page it’s become quite more so! 🙂

  223. I bake with yeast when I’m at work every day, and at home about once a month.

  224. Looks soooo good!

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