READY MADE BREAD DOUGH RECIPES

Steps:

• Using a pastry brush, lightly brush an 8-by-8-inch baking pan with melted butter
• Add the 1 tablespoon maple syrup to the remaining butter (you should have at least a tablespoon left) and whisk with a fork
• Set aside
• Place the sugar and cinnamon in a small bowl and combine using a fork
• Set aside
• Place the thawed dough on a floured work surface
• Using a rolling pin, roll the dough into a rectangle roughly 16 inches long and 8 inches wide
• Using the pastry brush, brush the maple-butter mixture onto the dough to evenly coat it
• Sprinkle the cinnamon sugar over the top
• Starting with the long end, roll the dough into a log
• Using dental floss (or a sharp knife), trim 2 inches off both the ends and then cut the log into twelve 1-inch-thick pieces
• Place the cinnamon buns in the buttered baking pan, cover with a kitchen towel and let rise for 1 ½ hours
• If making ahead, the buns can be refrigerated at this point and then removed from the fridge 1 ½ hours before baking
• Preheat an oven to 350°F
• When the oven is ready, bake the buns until lightly golden brown on top, 20 to 25 minutes
• While the rolls cool, make the glaze
• Whisk together the confectioners' sugar, ¼ cup maple syrup, heavy cream and salt
• Drizzle the glaze over the warm buns and top with the chopped pecans

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.