Come. stay. Drink. play.

Note: The buns can be assembled the night before. Just let them rise at room temperature for only 30 minutes, then cover with plastic wrap and refrigerate overnight. The next morning, let the buns rise at room temperature for 1 hour then proceed with baking.

5 minutes. If the yeast doesn’t bubble, you’ll have to start over as your yeast could have expired.

2. Crack one egg into a small bowl and beat it with a fork. Add the beaten egg to the yeast mixture, along with the flour, sugar, salt, and butter. Attach a dough hook, and beat on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, about 6-8 minutes. You may need to add a bit more milk if the dough seems too dry, or you may need to add more flour if the dough seems too wet. This is the part of baking where variables like humidity and how you measured your flour come into play. Trust your instincts!

3. Transfer the dough to a lightly greased bowl and cover it with plastic wrap. Let rise in a warm place until it has doubled in size, about 1 hour.

4. Lightly dust your counter. Use a floured rolling pin to roll the dough into a large rectangle, about 46 cm (18 inches) long and 30 cm (12 inches) wide. If the dough resists while rolling it, let it rest a little longer. Spread the surface of the dough with the jam, leaving a 12 mm border. Starting from the long side, roll the dough up tightly so you end with a rope. Cut the rope into 12 equal slices.

Sheep Dog milkShake

1.5 oz Sheep Dog Peanut Butter Whiskey

1 oz heavy cream

3 scoops vanilla ice cream

Combine ingredients in a blender until smooth. Top with whipped cream, melted peanut butter and salted peanuts.

Go nuts!

5. Line a baking sheet with parchment paper. Transfer the slices to the baking sheet in relatively even rows. The buns should be touching each other, but not super snug, and the seams should be facing inward so they don’t unravel when baking. If any of the jam has escaped the rolls after cutting, just tuck it into the buns as best as you can. Cover the buns with plastic wrap and let rise in a warm place for another hour, until soft and puffy.

6. Preheat the oven to 350º F. Crack the remaining egg in a small bowl and whisk it with 1 Tbs (15 mL) water. Uncover the buns and gently brush the egg wash over the buns. Bake until the buns are evenly browned, about 25-30 minutes. Let the buns rest for 15 minutes.

7. In a small bowl whisk together the icing sugar, sour cream, and vanilla. Use a spoon and drizzle the icing over the warm buns. Serve immediately. If you won’t be serving all of the buns at once, just ice the ones you’ll be eating. The other buns can be kept in an airtight container for up to 3 days and then rewarmed and iced whenever you want to eat them.

Note: One could use raspberry, strawberry, blackberry, or blueberry jam instead of cherry jam.