Sticky Buns

 

I recently told my 85+ year old mother about an article in the Washington Post that talked about obtituaries that mentioned what the decesased was famous for cooking, in particular casseroles. She asked me what she'd be remembered for. I told her it was her sticky buns. I don't know why, but I was never a huge fan of these gooey treats, but I remember my dad would slather on the butter and devour a tray of them at Christmas time. My sister recently reported making them, and I asked her to send the recipe. Turns out, my youngest son doesn't like the nuts (the best part in my opinion) but they were universally loved over the holiday.

Mom's Sticky Buns

1 pkg. dry yeast (about 2 1/4 teaspoons)

1 t. granulated sugar

1/4 c. warm water (105-115 degrees)

4 c. all purpose flour, divided

1/4 c. granulated sugar

1/2 t. nutmeg

3/4 t. salt

1 c. evaporated skim milk, divided

1/4 c. water

1 large egg, lightly beaten

cooking spray

1 1/4 c. packed dark brown surgar, divided

1/3 c. dark corn syrup

2 T. butter

3/4 c. chopped pecans

1 T. ground cinnamon

1. Dissolve yeast and 1 tsp. granulated sugar in 1/4 c. warm water in a small bowl. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups level with a knife. Place 3 3/4 c. flour, 1/4 c. sugar, nutmeg and salt into a food processor; pulse 2 times or until blended.  Combine 2/3 c. milk, 1/4 c. water, and egg. With the processor on, slowly add milk mixture and yeast mixture through food chute. Process until dough forms a ball, then process for another minute. Turn dough onto a lightly floured surface and knead until smooth and elastic (about 8 minutes). Add flour to prevent sticking.

2. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts until doubled in size (about 45 minutes). 

3. When the dough is done rising, punch dough down and let rest for 5 minutes.

4. While dough is resting, combine 1/3 c. milk, butter, 1 c. brown sugar, and corn syrup in a small sauce pan. Stir constantly as you bring it up to a boil. Remove from heat and divide among two 9" cake pans.  Sprinkle with chopped pecans.

5. Roll the dough out into a 24 x 10" rectangle. Coat the surface of the dough with cooking spray. Combine 1/4 c. brown sugar and cinnamon in a small bowl. Sprinkle the sugar/cinnamon mixture evenly over the dough. Beginning with the long side roll it up jelly roll style. Pinch the seam, but not the ends. Cut the roll into 1" slices and place them cut side up in the prepared cake pans. Cover with plastic wraped coated in cooking spray. Let rise in the refrigerator 8 to 24 hours (until doubled in size)

6. When you are ready to bake, preheat oven to 375 dgrees, cook for 20-23 minutes. When done, run a knife around the edge of the pan, and invert the rolls onto a serving plate.