Buttery Rich Sticky Buns

1 T. dry yeast
1/2 C. warm water

Combine and mix smooth to dissolve yeast.

1/2 C. milk
2 eggs
2 T. sugar
1 t. salt
3 C. AP flour

Knead into a smooth, elastic dough (about 5 minutes).

3 oz.(not tablespoons) butter

Work the butter in vigorously. The dough will be sticky and the butter will not be mixed in with out really squishing it. You can make this dough in a kitchen aid using the paddle attachment (not the dough hook).

Place the dough in a lightly oiled bowl.

Cover tightly with plastic.

Let rise until the dough doubles (about 1 to 1 1/2 half hours).

Oil a 9x13 inch pan.

Melt together:
3/4 C. light brown sugar
2 oz. butter
1/3 C. honey

Then pour into the prepared pan.

Toast, chop and evenly distribute 1 1/2 C. pecans.

For Filling, cream together:
1 1/2 C. light brown sugar
1 T. cinnamon
3 oz. butter

Using a rolling pin, roll the dough out to about a 14 x 10 inch rectangle. Spread the filing evenly. Roll the dough up, short sides on the outside. Cut the cylinder of dough into 12 even pieces. Place the pieces into the prepared pan. The pieces won't be touching. Don't press the pieces down. Cover with plastic wrap and let the rolls rise until they touch.

Like this..........

Bake the buns at 350 degrees for about 45 minutes or until golden brown.

Cool for 10 minutes, then carefully invert onto a platter.


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