Today I made the Sticky Pecan Caramel Rolls from the book. Minus the pecans. Because I don’t like nuts.



These are good but wicked buttery! I honestly think you could probably cut the butter in half on these and still be fine, though I don’t know how that would work since for the top you cream the butter with brown sugar and for the inside you cream the butter with regular sugar. How much can you cut the butter back and still get it to be creamed? And before you don’t have enough volume of stuff to spread around to cover the pan or cover the dough? Not sure, but these definitely are good. Just not eat-half-the-pan-in-one-sitting kind of good (which in itself is probably a good thing!).

And one comment I’d like to make about the book. I’m personally not very comfortable with reaching in and trying to guesstimate how much dough is a pound or a pound and a half. The grapefruit and cantaloupe approximations don’t really work for me because 1) when I’m pulling it out of the big hunk it’s not round (how do you approximate an elongated lump as a cantaloupe?) and B) maybe it’s just California, but I have seen plenty of giant grapefruit and little cantaloupe, so my ideas of what those sizes should be are kinda messed up these days. I’m also not too keen on trying to actually weigh it because A) I fear getting it all stuck to my scale and having to scrape it off and just having it stuck all over me and the kitchen in general and 2) my scale only goes to 10 ounces. Not very helpful. But I’m still eating it and I’ll be happy to make these to take to a brunch or something. Eight is a bit many of these for 2 people to consume. I took one to my neighbor and I’ll probably try to get my husband to take some to his coworkers tomorrow.