Sticky Buns Recipe

Ingredients

• 2 teaspoons active dry yeast
• 1-1/4 cups warm water (110° to 115°)
• 3 tablespoons butter, softened
• 3 tablespoons sugar
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon salt
• 3 to 3-1/4 cups bread flour
• FILLING:
• 1/3 cup butter, softened
• 1 tablespoon sugar
• 1 teaspoon ground cinnamon
• SAUCE:
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/4 cup corn syrup
• 1/2 cup chopped pecans

Directions

• In a large bowl, dissolve yeast in water. Add the butter, sugar, milk powder, salt and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Roll dough into a 16-in. x 10-in. rectangle. Spread with butter; sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside.
• In a small saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 13-in. x 9-in. baking dish. Place slices cut side down over sauce. Cover and let rise until doubled, about 1 hour.
• Bake at 375° for 20-25 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter. Yield: 1 dozen.
  
  Editor's Note: The dough may be prepared in a bread machine. Place dough ingredients (using water that is 70°-80° and only 3 cups of bread flour) in bread pan in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a floured surface and punch down. Prepare buns as directed.

Sticky Buns published in Quick Cooking March/April 1998, p56