Flour's Famous Sticky Buns

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Amazing! I am not a baker and was able to pull this off. Really not difficult at all. My first brioche and it's perfect! I started the dough last night and placed in fridge. Took it out this morning and started the rolls. They had to proof for a little longer than 2 hours because my house is cold, although i placed them in a slightly warm oven to take the chill off. Plus since the bread portion is double, I have half to bake up tomorrow. More warm, yummy brioche. I am not really a sweets person, so I am impressed with the bread. The consensus is the sauce is too sweet. I may try either another sauce or reduce the honey next time ... And reduce the water.

Wondering how to package and give as gifts?

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Made these last year as Christmas gifts and was practically worshipped by my recipients. Making them again this year. They are amazing!

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It was divine.

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My friends a I enjoyed the sticky buns so much i think that this recipe deserves all the stars

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Delicious, perfect, and oh so buttery. Sticky buns are supposed to be sweet, buttery, moist and flavorful. This recipe hits every point dead on and we've been proudly making them since this recipe was published.

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The dough is lovely. It is just too much goo. An the honey can make it really really sweet. Next time I will leave the honey out and some of the water. But it was a great dough to work with, for sure.

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I've been baking a long time and these are the best. Absolutely worth your time. Follow the directions exactly - I can't think of a single substitution that could improve these - and you will pull out a pan of heaven from your oven. Start the day before you need them and do the recipe in stages. These are a standard at our house for any breakfast or brunch that needs a little something special. 5 stars all the way around - just what you'd expect from Joanne Chang and she really delivers.

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I went to the Harvard website as per other bloggers and followed that recipe sans the brioche dough ( I used another equally wonderful recipe These turned out FABULOUS and not all that difficult for my first foray into yeast baking. Alas, I did not let them proof as long as recommended...I started at 7pm and finished by 1230am but still excellent results!! Unfortunately, the Harvard magazine recipe forgets to mention dividing the dough in half (or else I missed it so I wound up making a few plain brioche rolls which are equally wonderful. If you have the time definitely give this one a try..your patience and diligence will be rewarded!!

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Incredible, thank you for the recipe!!

Wasn't sure what to do with the sixth egg so I used it as a wash on the top of the buns prior to baking.

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Followed the recipe exactly. They came out perfect and everyone loved them!