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Petite Sticky Buns

Start your morning on a sweet note with these tender, maple sticky buns. They are fantastically light and airy. But be careful not to over bake, or they're difficult to get out of the pan! —Lisa Naugle, Fayetteville, Pennsylvania

24 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

3 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/4 cups milk
1/4 cup butter, cubed
1 egg
TOPPING:
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped pecans, toasted
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
small saucepan, heat the milk and butter to 120°-130°. Add
to dry ingredients; beat just until moistened. Add egg; beat until
smooth. Stir in enough remaining flour to form a soft dough (dough
will be sticky). Do not knead. Cover and let rise in a warm place
until doubled, about an hour.
In a small saucepan over low heat, cook topping ingredients until
butter is melted. Drop by rounded teaspoonfuls into 24 well-greased
muffin cups.

2 of 2

Petite Sticky Buns (continued)

Directions (continued)

Stir dough down. Fill greased muffin cups half full. Cover and let
rise in a warm place until doubled, about 30 minutes.
Place muffin cups on foil-lined baking sheets. Bake at 375° for
12-15 minutes or until golden brown. Cool for 2 minutes before
inverting onto baking sheets. Transfer to serving platters. Serve
warm. Yield: 2 dozen.

Nutrition Facts: 1 bun equals 210 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 164 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.