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Sticky Buns

"It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old fashioned goodness," assures Dorothy Showalter of Broadway, Virginia. Use the conventional method or, like Dorothy does, your bread machine to make the dough.

12 ServingsPrep: 30 min. + rising Bake: 20 min. + cooling

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.

2 of 2

Sticky Buns (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 314 calories, 15 g fat (8 g saturated fat), 32 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.