the buns we had

I just scarffed down some more sticky bun, and I'm using the sugar high to get me through posting the recipe. Keep in mind, none of this is particularly difficult, but there are a lot of steps, and you have to start the night before you want to eat them. The first rising is 1 1/2 hours, the second rising happens in the fridge overnight, and the third is 1 hour when they are rolled and in the pan. The recipe comes from Joy Of Cooking. If you don't own it already, go buy it now. If you are only going to own 1 cookbook, this is it.

For the dough:
In a large bowl, or the bowl of your mixer, combine and let stand for 5 minutes:
1/4 c warm water
1 package active dry yeast

Add:
1/2 c all-purpose flour
1/3 c sugar
1/4 c milk
2 large eggs
1 t vanilla
1 t salt

Mix by hand or on low speed until combined. Gradually add in:
2 to 2 1/4 c all-purpose flour

Mix for 1 minute or until dough comes together. Knead by hand for 10 minutes (I found it to be a tough dough, requiring some serious strength to knead.) Or, knead using a dough hook on low/med. speed for 5-7 minutes. The dough should be smooth and not sticky.

Add:
6 T butter, very soft (this is key)
Vigorously knead until the butter is completely incorporated and the dough is smooth again.
Place the dough in a large buttered bowl. Cover with plastic wrap and let rise in a very warm place (75-85 degrees) until double in volume, about 1 1/2 hours.
Punch down, knead briefly, place back in bowl, cover, and put in fridge until double again, 4-12 hours. (Go to bed.)


For the Filling:
Butter a 13x9-inch baking pan. Bring to a boil in a small saucepan over medium heat, stirring:
1 c packed brown sugar
1/2 c (1 stick) butter
1/4 c honey

Remove from heat and stir in:
2 1/2 c pecans, chopped coarsely

Pour the hot syrup into the baking dish and spread evenly. Allow to cool while you roll the dough.


Using a rolling pin, roll the dough into a 16x12-inch rectangle. Brush with:
1 T melted butter

Sprinkle with:
1/3 c packed brown sugar (I forgot this, but will definitely add next time)
2 t cinnamon


Starting from a long side, roll up the dough into a cylinder. Cut crosswise into 8 slices. Arrange in the pan cut side down, spacing evenly. Cover with oiled plastic wrap (or foil if that's all you have) and allow to rise until doubled in volume, about 1 hour.



Preheat the oven to 350. Bake uncovered until the buns are golden brown and the syrup is bubbling, about 30 minutes. Let stand for 5 minutes, then invert the pan onto a rimmed baking sheet or serving dish. Serve warm or at room temperature.