Directions: |
Directions:1. Mix warm water, yeast, and pinch of sugar in small bowl. let stand until foamy, about 8 minutes. 2. Using electric mixer, beat remaining sugar, butter,milk powder,and salt in a large bowl until well blended. Beat in eggs 1 at a time. Mix in the the warm water and yeast mixture, then 3 cups flour, 1 cup at a time. 3. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky).Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. 4. Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours. Glaze 1. Butter two 10 inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey,corn syrup and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1/2 cup pecans over each. 2. Punch down dough and divide in half. Roll each dough piece out on floured work surface to 12 x 9 rectangle. Brush any excess flour off dough. Spread remaining butt over dough rectangles, dividing equally. 3. Mix teaspoons sugar and cinnamon in small bowl.Sprinkle cinnamon and sugar over rectangles. 4. Starting at 1 long side, tightly roll up each into a log. Cut each into 12 rounds, place in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead;refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour(or 1 hour 25 minutes if refrigerated). 5. Preheat oven to 375º F. Bake buns until deep golden brown, about 30 minutes. Run a small knife around pan sides to loosen sticky buns. turn out onto platter. Cool about 30 minutes and serve. |