I wanted to write this post Monday night, but unfortunately I’ve been studying for my first (and second-to-last) exam of the semester. Boy was that difficult. I only have one class that actually has real lectures and it is getting very hard to study for regular exams.
Anyway, back to the story that I wanted to tell you. On Monday afternoon, I found $100 on the ground.
Yep, just lying on the ground. I was walking to a client’s to drop something off and I saw what looked like a few dollars lying on the ground. Now, normally I just walk by money on the ground because I always feel guilty picking up money anywhere, but that day I just decided to pick it up.
As it was lying on the ground you could only see the back of the bill, so I really had no idea how much it was. I flipped it over and saw that it was $100 bill and I was so shocked. I looked around to give it back to whoever it belonged to, but no one seemed to notice that I was trying to give it back.
So I just took it… I swear I’m going to be on the next episode of “What Would You Do?” Even though I really tried to give it back, I swear!
Before this happened, I made these sweet rolls over the weekend for breakfast. Meg and I went into Brooklyn to look at neighborhoods to see where we wanted to live and had a wonderful brunch. After that, I needed to make sure breakfast on Sunday was equally wonderful. These sweet rolls did it. Of course, they are filled with bacon (as everything should be) and I covered them in some of the leftover salted caramel frosting I had for the cake.
It was delicious and beautiful.
Bacon Sweet Rolls with Salted Caramel Frosting
Idea stolen from Culinary Concoctions by Peabody
Yield: 16 rolls
Prep Time: 3 1/2 hours
Cook Time: 25 minutes
1 cup warm milk
4 1/2 teaspoon (2 packages) active dry yeast
1/4 teaspoon plus 2/3 cup sugar
3 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 egg and 1 egg yolk
1 stick (1/2 cup) unsalted butter
1/2 cup sugar
6 tablespoons brown sugar
1 stick (1/2 cup) unsalted butter
1 pound bacon, cooked and crumbled
Salted Caramel Buttercream frosting recipe
The night before, make the sweet dough. Warm 1 cup of milk in the microwave or on the stove just until it’s warm. Add to a small bowl and mix in the yeast and 1/4 teaspoon of sugar. Mix to combine and let the yeast stand until it bubbles about 6 minutes. Stir again.
In the bowl of a stand mixer, add the flour and salt and mix on low speed until they are combined. Add the yeast mixture to the flour mixture and mix on medium-low until it forms a dry dough. Add the egg and egg yolk and beat until well blended. Then add the sugar and mix until moist, it will resemble a thick batter.
Add the butter one tablespoon at a time and beat until it’s incorporated before adding more. Gather the dough together and place in a greased bowl. Cover with plastic wrap and let it rise at room temperature until it’s doubled, about 2 hours. Punch down the dough, re-cover with plastic wrap, and chill overnight.
Preheat oven to 375 degrees.
After the dough has chilled, turn the dough onto a floured surface and sprinkle with flour. Divide the dough in half and roll out into two 38 x 30 cm rectangles. Spread the butter evenly over the rectangles and sprinkle with 1/2 of the sugar mixture and 1/2 of the crumbled bacon. Roll up the dough like a jelly-roll, enclosing the filling. Using a sharp knife, cut the roll in half and then cut those halves into halves. Slice those pieces in half again, this should leave you with 8 rolls.
Grease a 9-inch round baking dish and place the rolls next to each other in the pan. Cover the pan with pastic wrap and allow them to rise for an hour.
Bake rolls for 25 minutes until they are golden brown. Cover with the glaze and enjoy!
We should have these every day for breakfast.