Dough ingredients:
3½ to 4 cups all-purpose flour ⅓ cup granulated sugar
teaspoon salt
packages active dry yeast
1 cup warm milk (scalded then cooled to about 120
degrees) ⅓ cup butter, softened 1 egg
Syrup ingredients:
1 cup packed brown sugar
½ cup butter
¼ cup dark corn syrup
¾ cup pecan halves, chopped if desired
Filling ingredients:
2 tablespoons butter, softened
½ cup chopped pecans
2 tablespoons granulated sugar 2 tablespoons packed brown sugar 1 teaspoon ground cinnamon
Mix together 2 cups of flour, ⅓ cup granulated sugar, the salt, and the yeast in a large bowl. Add milk, ⅓ cup butter, and the egg. Beat on low speed 1 minute, scraping bowl often. Beat on medium speed 1 minute, scraping bowl often. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes, until smooth and elastic. Place in greased bowl, turn greased side up. Cover and let rise in warm place about 1½ hours or until it has doubled in size.
Grease rectangular pan, 13✓9✓2 inches.
Heat 1 cup brown sugar and ½ cup butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup. Cool 5 minutes. Pour into pan. Sprinkle with the pecan halves.
Punch down dough. Roll out into a rectangle, 15✓10 inches, on a lightly floured surface. Spread with 2 tablespoons butter. Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the cinnamon. Sprinkle evenly over the dough rectangle. Roll up tightly, beginning at the 15-inch side. Pinch edge of dough into the roll to seal it. Stretch it and shape the roll to make it look even.
Cut roll into fifteen 1-inch slices. Place slightly apart in pan. [1]
Let rise in warm place about 30 minutes or until doubled in size. Bake as directed.
Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Invert immediately onto heatproof serving plate or tray. Let pan remain in place for a minute so the caramel can drizzle over the rolls.
Janet Margolies's Easy Sticky Buns
Dough ingredients:
1 package Pillsbury Hot Roll Mix 1 cup hot water egg
tablespoons butter
Syrup ingredients:
½ cup melted butter
cup light brown sugar
tablespoons water 1 teaspoon vanilla ¾ cup pecan halves
3-4 tablespoons light or dark Karo syrup
Filling ingredients:
¼ cup melted butter
1 cup brown sugar
handful of raisins
½ cup chopped pecans
cinnamon to taste
Heat oven to 375 degrees.
Stir hot roll mix in a large bowl and prepare according to package directions by stirring in 1 cup hot water, butter, and egg until dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes. Cover dough with a large bowl and let rest 5 minutes.
While dough is rising, put all the syrup ingredients (except nuts and corn syrup) into an 11″ by 18″8 baking pan and stir gently over low heat. Dribble corn syrup over all to prevent sugaring. Lay pecan halves on top of the syrup.
Roll out on floured surface into rectangular shape, about ⅛ inch thick. Spread with ¼ cup melted butter, sprinkle with 1 cup brown sugar, shake cinnamon over sugar, and sprinkle with raisins and chopped nuts. Roll as for jelly roll, stretching it out to about 36 inches. Slice into 40 equal slices and place facedown in the prepared pan-5 across and 8 down.
Cover this pan with a towel and let rise about 30 minutes.
Bake at 375 degrees for 25 minutes. Remove from pan immediately by flipping it over onto a tray covered with tin foil so the chewy goo is on top of each bun.
Can be frozen and reheated.
<a l:href="#_ftnref1">[1]</a> If desired, at this point you can cover the pan with aluminum foil and refrigerate it for at least 12 hours. Then follow the baking directions. This is nice, if you want to surprise your family or guests with hot, fresh sticky buns for breakfast.