STICKY BUNS
It’s impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness.
—DOROTHY SHOWALTER BROADWAY, VA
PREP: 30 MIN. + RISING • BAKE: 20 MIN. + COOLING • MAKES: 1 DOZEN
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
1. In a large bowl, dissolve yeast in water. Add butter, sugar, milk powder, salt and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough.
2. 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.
3. Punch dough down. Roll dough into a 16x10-in. rectangle. Spread with softened butter; sprinkle with sugar and cinnamon. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside.
4. 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.
5. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Cool 3 minutes before inverting onto a serving platter.
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.