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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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It's impossible to eat just one of these soft, yummy sticky bunsthey have wonderful old fashioned goodness, assures Dorothy Showalter of Broadway, Virginia. Use the conventional method or, like Dorothy does, your bread machine to make the dough. Ingredients:
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 king arthur unbleached 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 |
Directions:
1. In a large bowl, dissolve yeast in water. Add the butter, sugar, milk powder, salt and 2 cups flour; beat on low for 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 16-in. x 10-in. rectangle. Spread with 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 the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 13-in. x 9-in. baking dish. Place slices cut side down over sauce. Cover and let rise until doubled, about 1 hour.
5. Bake at 375° for 20-25 minutes or until golden brown. Cool for 3 minutes before inverting onto a serving platter. Yield: 1 dozen.
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