Whatcha Making Wednesday: Sticky Buns
I had the best intentions of getting this posted Wednesday but other things came up. Like a hungry baby, crying baby, a teenager who needed taking to youth group and dishes that did not get done until last night because HB throws a huge fit if not allowed to climb into the dishwasher. I shouldn't be surprised that these same distractions occur on a daily basis but some weeks seem to be full of such things and few things go as planned. With that said though, I am delighted to share this recipe with you; the main reason being that I typically fail at recipes involving yeast. (Case in point: my parmeson herb rolls two weeks ago resembled hockey pocks more than rolls. Seriously. Ask my husband. He is still laughing.) However, this recipe seemed to be a success plus my husband LOVES any type of morning delight such as these sticky buns. The recipe comes from one of my favorite cookbooks American Bistro. The recipes tend to have numerous ingredients but every one that I have tried has been phenomenal.
Enjoy the recipe below! Oh, and I plan on making these Giant Cinnamon Twists for hubby on Valentine's Day. I would love to try your favorite recipe for morning treats - please share a link or email!
4 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk (do not use nonfat)
1/4 cup sugar
1/2 cup unsalted butter, cut into 6 pieces
1 tsp salt
2 large eggs
1/4 cup plus 2 tablespoons chopped pecans
1/4 cup plus 2 tablespoons firmly packed brown sugar
1 tsp ground cinnamon
3/4 cup firmly packed brwn sugar
6 tablespoons unsalted butter, melted
2 tablespoons corn syrup
3/4 cup chopped pecans
6 tablespoons unsalted butter, room temperature (I think you could use 4 here and still have more than enough)
(If you're like me, you'll want to complete steps 1-3 the night before so you can let the yeast work it's magic overnight!)
1-In a bowl, combine 1 1/2 cups flour with yeast. In a small saucepan over low heat, warm the milk, sugar, butter and salt, stirring occasionally, until the butter is melted. Remove from heat and cool to lukewarm.
2-Add the lukewarm milk mixture to the flour mixture along with the eggs. Using a mixer, beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes. Stir in as much of the remaining 3 cups flour as possible. Turn the dough onto a lightly floured surface. Knead in the remaining flour for 2 to 3 minutes, or until the dough is soft.
3-Shape the dough into a ball and place in a lightly greased bowl, turning the ball once to coat. Cover the bowl with a towel and let the dough rise overnight (or at least 2 hours).
(Go to sleep...dream of yumminess in the morning. Make sure to wake up in time enough to let the dough rise once more in the morning.)
4-Prepare the filling. Combine all filling ingredients in a food processor (if you have one) and pulse until the pecans are finely chopped. Set aside and butter a 9 by 13 baking dish.
5-Prepare the topping. Combine the brown sugar, melted butter and corn syrup in a bowl. Spread the mixture in the bottom of prepared baking pan. Sprinkle pecans over top.
6-Punch dough down and knead again on a lightly floured surface. Divide the dough in half and shape each into a ball. Place the 2 balls back into the greased bowl, cover, and let rest for 10 minutes.
7-On a lightly floured surface, roll out half the dough into a 10 by 12 inch rectangle. Spread with 2-3 tablespoons of the room temperature butter. Sprinkle half the filling mixture over the rectangle. Starting with the short side, roll up the rectangle like a jelly roll and brush water on the end to help seal the seam. Make the second roll the same way.
8-Slice each roll crosswise into 6 pieces. Arrange all 12 pieces in the prepared baking dish. Cover loosely with a towel and let rise for 1 hour. Turn oven on to 350 degrees F.
9-Bake the rolls for 22-25 minutes, or until light brown. Remove baking dish from oven, place wax paper over the rolls, and invert the baking dish to release the buns and topping. Serve warm!