We operate a bed and breakfast in Cooperstown NY, and I love the idea of offering my guests hot sticky buns for their breakfast. I've always hesitated, however, because of the timely preparation of my other breakfast specialties. Now I plan to use the refrigerated rising method, allowing me to prepare the sticky buns the night before. I also like the fact that I can divide the dough recipe into four batches and freeze 3/4 of it for another time. The number of guests at our breakfast table at any time will help me decide on the number of buns I will need. Good idea, Rae - I think this'll work well for you. Thanks for joining the conversation - PJH

• Reply