Molasses-Pecan Sticky Buns |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.Shirley Saylor, Felton, Pennsylvania Ingredients:
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 packages (1/4 ounce each) quick-rise yeast |
1 teaspoon salt |
1 cup 2% milk |
1/2 cup water |
1/4 cup butter, cubed |
filling: |
1/4 cup butter, softened |
1-1/2 teaspoons ground cinnamon |
topping: |
1/2 cup butter, cubed |
1 cup packed brown sugar |
2/3 cup chopped pecans |
1/2 cup molasses |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3. Roll into a 14-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.
4. In a small saucepan, melt remaining butter. Stir in the brown sugar, pecans and molasses; pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in dish.
5. Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.
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