One of the first times I went to visit my Mom after she moved to Montana, my college buddy, Hilary, flew out with my sister and me. Katy and I were using buddy passes, courtesy of Hilary’s dad, to get a cheap flight, and of course she flew for free. I will spare you all the gory details of flying on a buddy pass during the holidays to an area who’s job looks to be manufacturing snow; but just know, it took a few days, and boy, had I wished I packed my tooth brush in my carry on.
The morning after we finally arrived, my mom suggested we go to Wheat Montana, a bakery chain there, for breakfast. Hilary and I were immediately taken by their Sticky Rolls, which would mask my entire face had I held it up there. Since Hilary was so lovely sharing her buddy passes, I was going to buy her roll and latte in addition to mine. I’m pretty sure my jaw dropped out of my mouth when the cashier told me the entire thing was 6 bucks.
It was a scene right out of New In Town where I was making a huge commotion over how cheap this was, and in Atlanta I would have just dropped $18 bucks easily, and golly, why can’t Starbucks be this cheap… Needless to say, every breakfast was then spent a Wheat Montana, and it is still a favorite of mine every time I visit.
These Sticky Rolls aren’t your average roll either. While they can’t compete in size (I’d like to see an oven that big!), they have such a unique flavor. They are a bright spot on your winter weekend brunch table. I always muse how kind it is of Mother Nature to bless us with citrus right when the weather is most dismal. It’s like eating sunshine. So here is to having a bright, sunshiney day, all starting with these Sticky Rolls!
- 9 Clementines, preferably organic unpeeled, washed with edges trimmed, and cut vertically into thin slices
- 2 Cups of Torbano Sugar
- 3 Cups Water
- 3 ¼ Teaspoons Dry Yeast
- ¾ Cup of 2% Milk, warmed
- ¼ Cup Water, warmed
- ¼ Cup Butter, softened
- ¼ Cup Honey
- ½ Teaspoon Salt
- 1 ½ Teaspoons Clementine Juice, fresh squeezed
- 1 Large Egg
- 2 ½ Cups of Unbleached All Purpose Flour, divided
- 1 ½ Cups Whole Wheat Flour
- Olive Oil Spray
- ½ Cup of Brown Sugar
- ¼ Cup of Poppy Seeds
- Start by making the Clementine Marmalade. Toss your Clementine slices into a large pot with the 3 Cups of Water. Warm until the mixture comes to a rapid simmer. At this point, add in the Torbano Sugar, increasing the heat to medium-high, stirring until the sugar dissolves. Keep the mixture at a low boil, stirring often until it is thick. This should take about 45 minutes. Test it on the back of a spoon. If the marmalade runs off, rather than drips, it needs to boil a bit longer. Once it has thickened, pour the marmalade into a heat safe bowl, cover, and put into the fridge to firm.
- Meanwhile, begin preparing the dough. In a large bowl, combine the Dry Yeast, Milk, and Water, giving it a quick whirl with a spoon before setting aside. Allow the liquid to stand for at least 5 minutes or until foamy. Next, mix into the Yeast Liquid the Butter, Honey, Salt, Clementine Juice, and Egg, until well combined. Finally, add the 2 Cups of the All Purpose Flour and all of the Whole Wheat Flour, mixing with a spatula until uniform dough forms.
- Turn the dough out using part of the remaining All Purpose Flour to coat the surface. Knead the dough for about 8 minutes. It should feel sticky, but add the Flour a little bit at a time to keep it from sticking to your hands. Place the dough in an oiled bowl and cover it with a kitchen towel. Allow it to rise until it has doubled in size. A great tip to know if you dough is ready is to press your finger into it. If it does not pop right back up, your dough is ready.
- While the dough rises, assemble your fillings. In a small bowl, combine the Brown Sugar and Poppy Seeds with a fork. Set aside. Measure out ¾ Cup of the Marmalade and set aside as well.
- Punch the dough down and roll it out on a well-floured surface. It should for a 16×12 inch rectangle. Spray the dough with some of the Olive Oil Spray. Sprinkle the dough with the Brown Sugar and Poppy Seeds leaving a ½ boarder on the top end of the dough uncovered. Next, cover the Brown Sugar and Poppy Seeds with the measured Marmalade still maintaining your boarder. Starting at the end opposite of the boarder, roll up the dough being careful to not create large air pockets. At the end, pinch the boarder down to make a seam. Cut the dough into 16 rolls and place them cut sides up in 9×13 inch oiled baking dish. Cover the dough again with a dishtowel and allow the rolls to rise again for 45 minutes.
- Heat your oven to 350F. Remove the dishtowel and bake the rolls for 22 minutes; they should lightly brown. Take the rolls out of the oven and pour an additional 1 Cup of the Marmalade on top of the rolls, setting them aside to cool. Serve immediately with more of the Marmalade.
- The Rolls will store for up to a week in the refrigerator and are easily reheatable. The marmalade will store in the refrigerator for up to a month, but you can freeze it for up to 6 months. I’m thinking it might make a refreshing Vanilla and Clementine Ice Cream down the road.