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I love easy recipes that call for ingredients I have on hand, recipes that don’t require tons of special knowledge or effort. The 2-Ingredient Miracle Dough Cookbook contains this type of recipes. This cookbook takes a simple base dough made form 2 ingredients and turns it into more than 70 recipes. The 2-Ingredient Miracle Dough Cookbook would make a great holiday gift for anyone. The Maple Sticky Buns recipe below is perfect for family meals, entertaining and last minute guests.
- Master Recipe with Vegan and Gluten-free Options
- Breads, Rolls, Bagels and Buns
- Flatbreads, Pizzas and Main Dish Breads
- Sweets and Treats
- Author: Erin Renouf Mylroie
- Paperback: 176 pages
- Publisher: Page Street Publishing (March 12, 2019)
- Language: English
- ISBN-10: 1624147445
- ISBN-13: 978-1624147449
- Purchase on Amazon
Whipping Up Homemade Bread Is As Easy As 1, 2…
Making dough for pretzels, pitas, flatbreads and more couldn’t get any easier―just combine Greek yogurt and self-rising flour, and you’re well on your way to snacking on Pesto-Parmesan Twists, Curried Potato and Pea Samosas, Cini-Mini Churros and Bacon, Fig and Gruyere Volcano Rolls. With 2-Ingredient Miracle Dough Cookbook, there’s no need to fuss with yeast or wait for dough to rise.
Whether you’re baking for breakfast, dinner, dessert or anywhere in between, there is a simple, flavorful recipe to satisfy your craving, and as an added bonus, two-ingredient dough is naturally lower in carbs than traditional bread. Plus, it’s simple to alter the dough to be lower in fat, gluten-free or vegan without sacrificing any flavor. Your friends and family will never guess that the best breads they’ve ever had were so quick, easy and healthy.
About the Author
Erin Renouf Mylroie was a finalist on Guy Fieri’s Ultimate Recipe Showdown on the Food Network. She has also appeared on The Rachel Ray Show for her grand prize-winning burger recipe and on Studio 5, Utah’s #1 lifestyle show, to promote her two-ingredient dough. She lives with her family in Santa Clara, Utah.
Here’s a recipe from the cookbook, excerpted with permission from the publisher.
Reprinted with permission from 2-Ingredient Miracle Dough Cookbook by Erin Renouf Mylroie, Page Street Publishing Co. 2019. Photo credit: Ken Goodman.
Maple-Pecan Sticky Buns
I bought three bottles of pure maple syrup on a recent trip to Vermont—only I forgot to pack them in my suitcase and left them in my carry-on. They never made it through airport security. I had to leave my souvenir syrup with the airport security agent. Bye-bye, Vermont maple syrup. As soon as I got home, I went to my local grocery store in Utah, determined to get some maple syrup. I found the same brand I bought on vacation, and the price was even a little cheaper! You should know that I always overpay for everything on vacation. Whenever I’ve got real maple syrup on hand, these are my go-to rolls.
- 1 cup (125 g) pecan pieces
- ¼ cup (60 g) butter
- ½ cup (115 g) dark brown sugar, packed
- ¼ cup (60 ml) pure maple syrup, B grade preferred
- 1¼ cups (150 g) self-rising flour, plus more for work surface
- 1 cup (250 g) vanilla-flavored Greek yogurt
- 1 tbsp (15 ml) butter, melted
- 3 tbsp (40 g) sugar
- 1 tbsp (15 g) butter, softened
- ½ cup (115 g) dark brown sugar, packed
- 2 tbsp (25 g) granulated sugar
- 2 tsp (5 g) ground cinnamon
Preheat the oven to 425°F (220°C). Coat a glass pie dish with butter.
For the topping, scatter the pecans onto the bottom of the pie dish. In a medium microwave-safe bowl, melt the butter. Add the brown sugar and maple syrup, stirring until it’s well combined. Pour the maple syrup mixture over the pecans. Set the pie dish aside.
For the dough, in a medium bowl, combine the flour, yogurt, melted butter and sugar. Generously flour a work surface. Transfer the dough to the work surface and knead a few times, just until the dough develops into a ball, kneading in more flour so the dough isn’t too sticky to work with. Roll or press the dough into a rectangle, about 12 x 7 inches (30 x 18 cm).
For the filling, spread the softened butter onto the dough and sprinkle evenly with the brown sugar, granulated sugar and cinnamon.
Starting with the long end, roll up the dough into a cylinder, pinching the ends to shut. Cut the dough into twelve rolls and place, evenly spaced, in the prepared pie dish. Some of the rolls will be touching.
Bake the rolls for about 18 minutes, or until they are golden brown on the tops. Immediately place a heat-proof plate on top of the pie dish. Using oven mitts, grasp the pie dish and turn it over so that the rolls come off onto the plate. They should be topped with pecans and a beautiful maple glaze.
Let the rolls cool for about 5 minutes, or until you can manage that gorgeous syrup without burning your mouth. I usually start eating the rolls at around the 4-minute mark.