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Breakfast Sticky Buns
 

Sweet Dough:  1 envelope active dry yeast  ¼ cup honey  ½ cup warm water (105-115º F)  1 large egg, well beaten  ½ t salt  2½ cups all-purpose flour  ¼ cup + 1 t unsalted butter  1 T unsalted butter, melted  Topping:  ½ cup packed dark-brown sugar  ½ cup light corn syrup  6 T unsalted butter, cut in bits  3 T honey  ¾ cup chopped pecans  Filling:  2 T unsalted butter, melted  ¼ cup granulated sugar 2 t ground cinnamon  Dough: In bowl, dissolve yeast and 1 t honey in the warm water. Let stand until foamy, 10 minutes. By hand, beat in remaining honey, the egg, salt, 2 cups flour, ¼ cup butter, until smooth, 2 minutes. Stir in remaining flour until soft dough forms. Knead on floured surface 2 minutes, until smooth. Form ball. Butter bowl with 1 t butter; put dough in bowl; turn to coat. Cover with plastic. Let rise 1½ to 2 hours, until doubled. Brush 13x9x2-in.baking pan with the melted butter.  Topping: In saucepan, heat sugar, syrup, butter, and stirring until smooth. Remove from heat; add honey, nuts. Pour in prepared pan to coat bottom.  Filling: Punch down dough; on floured surface, roll into 20x12-in. rectangle. Brush with butter; sprinkle with sugar mixture. Roll up from long side. Cut into 20 – 1 inch slices. Arrange slices in pan, evenly spaced. Cover. Let rise until doubled, about 1 hour. 4. Preheat oven to 350º F. Bake 30 minutes, until golden brown. Cool in pan 1 minute. Invert platter over pan; turn out buns onto platter. When lukewarm, pull apart into individual buns.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.