Petite Sticky Buns Recipe

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 firm 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.
• 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.

Petite Sticky Buns published in Taste of Home April/May 2009, p47