Kitchen HOMEWORK - AGAIN

Magnus's Your gonna burn in Hell Buns

Dough in bread machine:(10 minutes to assemble)
1 3/4 cup water
2 tsp salt
3 tbl honey
420 grams of white flour
100 grams of quick oats
80 grams of gluten
2 tsp yeast
dough setting, let rise in machine (2 hours machine time + 1 hour to rise)

Butterscotch
* 4 tablespoons unsalted butter
* 1 cup of tightly packed dark brown sugar
* ¾ cup heavy whipping cream (not ultra-pasteurized)
* 1 tablespoon vanilla extract
* 1 teaspoon kosher salt

1 First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.

2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.

3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.

4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.

5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.

6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.

7 When butterscotch liquid is room temperature, take a small taste. Whisk in the salt and vanilla extract. (1/2 hour to make)ARE YOU READY?

on counter assemble:

1 stick of butter, room temperature
lots of cinnamon
lots of sugar
shredded coconut
chopped pecans
butterscotch

flour your board, gingerly spread out your dough with fingers, roll it out in a big rectangle about 12x18 inches, smear butter evenly over entire dough surface, drizzle butterscotch over entire surface, sprinkle with lots of nuts, some coconut, and some sugar and a whole bunch of cinnamon.
gingerly roll up so it is wide not fat. cut in half with thread, (slide thread under and crisscross) cut each section in half again (4 equal parts) and then cut in half again (8) and then in thirds. should get exactly 24 rolls.
spray your 12" round wilton cake pan and place the ends upside down, so that the pointy part is on the bottom and the swirly part is on top, place each one finger apart in a circle until pan is full, put near pre-heating oven, but NOT TOO CLOSE (we used the microwave above the oven and then put a dishtowel over the rolls and draped it down so that the heat from the oven exhaust went up into the 'proofing box' and let rise (about 1 hour)
bake at 350 for 30 minutes or so (assemble time: 15 minutes)