Sticky buns

 

     Rich and gooey and loaded with pecans. Walnuts can be substituted for the pecans.

Makes 9 buns

Dough

• ¼ cup sugar
• ¼ cup warm water
• 1 envelope active dry yeast
• ½ cup milk
• ¼ cup unsalted butter
• 1 egg, slightly beaten
• ½ teaspoon salt
• 2½ to 3 cups all-purpose flour

Topping

• ½ cup fimly packed dark brown sugar
• ¼ cup unsalted butter
• 2 tablespoons dark corn syrup
• 1¼ cups pecans halves

Filling

• 2 tablespoons unsalted butter, at room temperature
• ¼ cup sugar
• ½ teaspoon ground cinnamon
• ½ cup pecans, chopped

Prepare dough

1. Combine 1 tablespoon sugar and warm water in 1-cup glass measure.
2. Sprinkle yeast over top ; stir to dissolve yeast and let stand until foamy, about 10 minutes (not necessary if using instant dry yeast for bread machine).
3. Heat together milk and butter in small saucepan until warm ; butter should not melt completely ; cool to lukewarm.
4. Beat together yeast mixture, remaining sugar, milk mixture, egg, salt and 1 cup flour in large bowl until smooth ; beat for 1 minute ; stir in enough remaining flour to form soft dough.
5. Transfer dough to slightly flour surface ; knead until smooth and elastic, about 5 to 10 minutes, adding more flour as needed to prevent sticking.
6. Place in greased bowl ; turn to coat,
7. Cover with oiled plastic wrap ; let rise in warm place, away from drafts, until double in bulk, about 1 to 1½ hours.

Prepare topping

1. Combine brown sugar, butter and corn syrup in medium-size saucepan ; bring to a simmer, stirring, over medium heat ; simmer 1 minute.
2. Pour into greased 9 x 9 x 2-inch square baking pan ; spread evenly and sprinkle with pecan halves.
3. Punch dough down ; roll out on lightly floures surface with lightly floured rolling pin into 12 x 12-inch square.

Prepare filling

1. Spread butter over dough, leaving ½-inch border all around ; combine sugar and cinnamon in small bowl and sprinkle over butter with chopped pecans.
2. Roll dough up, jelly-roll style ; pinch seam to seal.
3. Cut crosswise into 9 equal slices ; lay slices, cut side up, over topping in pan in 3 rows of 3 slices each.
4. Cover with oiled plastic wrap ; let rise in warm place, away from drafts, until double in bulk, about 1 hour.
5. Preheat oven to 375F.
6. Bake buns in preheated oven for 25 minutes oruntil golden brown.
7. Cover pan with serving dish and carefully invert ; let stand 5 minutes before removing pan.
8. Spread remaining topping over rolls ; serve warm.

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