"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.
- 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
- 1/3 cup butter, softened
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup corn syrup
- 1/2 cup chopped pecans
- In a large bowl, dissolve yeast in water. Add butter, sugar, milk powder, salt and 2 cups flour; beat on low 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 16x10-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 brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish. Place slices cut side down over sauce. Cover and let rise until doubled, about 1 hour.
- Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Cool 3 minutes before inverting onto a serving platter. Yield: 1 dozen.
Originally published as Sticky Buns in Quick Cooking March/April 1998, p56
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