PECAN STICKY BUNS
4 cups bread flour
1 tablespoon granulated sugar
1 scant tablespoon (1 envelope) active dry yeast
2 teaspoons salt
1 1/4 cups warm milk
1/4 cup (1/2 stick) unsalted butter at room temperature
12 ounces brown sugar
6 tablespoons (3/4 cup) unsalted butter
1/4 cup water
3 tablespoons light molasses
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1 tablespoon grated orange zest
1 cup pecan halves
To make the dough: Place the flour, sugar, yeast and salt in a mixing bowl of an electric mixer fitted with a dough hook. Add the milk, egg and butter. Mix for 7 minutes on low speed until a soft, sticky dough
forms. Cover the bowl with plastic wrap and set aside in a warm,
draft-free place until doubled in volume, about 30 to 45 minutes.
To make the syrup: In a small saucepan, combine the brown sugar,
butter, water and molasses. Bring to a boil, stirring constantly. Cook to 242 degrees F on a candy thermometer, about 8 to 10 minutes.
Remove from the heat and cool slightly.
To make the sticky buns: Preheat the oven to 375 degrees F. Pour a little of the melted butter into a 9 x 13-inch baking dish. Use a
brush to grease the bottom and sides well.
On a lightly floured surface, roll the dough into an 8 x 14-inch
rectangle. Pour the remaining melted butter onto the dough and use a
brush to butter the dough completely.
Combine the sugar and cinnamon. Sprinkle the cinnamon- sugar and
orange zest evenly over the dough.
Pour half of the syrup into the prepared pan. Pour the other half of
the syrup over the dough. Sprinkle half of the pecans over the dough
and the other half in the pan. Starting at one long side, roll the
dough to form a log. Cut the roll into 6 equal pieces. Place pieces
cut-side down in the baking dish. Let stand for 5 minutes. Bake the
buns until they are evenly browned and seem firm in the center, about
45 minutes. Remove from the oven. Turn the baking pan upside- down
onto a sheet pan. Let the buns stand 1 minute. Remove baking pan.
Per serving: 1,178 calories, 16 g protein, 162 g carbohydrate, 54 g
fat (26 g saturated), 146 mg cholesterol, 782 mg sodium, 1 g fiber