Ingredient for Pecan Sticky Buns

culled from:http://americanfood.about.com

Ingredients

• Dough
• 1 3/4 cups warm milk (105°F to 115°F)
• 1 envelope (1/4 ounce) active dry yeast
• 1/4 cup sugar
• 5 cups all-purpose flour, or as needed
• 1/4 cup butter, melted
• 2 large eggs
  
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• 6 tablespoons butter, at room temperature
• 3/4 cup plus 2 tablespoons honey
• 1/2 cup plus 4 teaspoons chopped pecans
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Plus rising: 120 minutes

• Total Time: 185 minutes
• Yield: Makes 12 buns

Preparation

1. Make the dough: In a medium bowl, mix the milk, yeast, and 1/2 teaspoon of sugar. Let stand for 10 minutes, or until foamy.

2. Meanwhile, in a large bowl, mix the remaining sugar and the 5 cups of flour.

3. Make a well in the center of the flour mixture. Pour in the yeast mixture, butter, and eggs. Stir with a wooden spoon until the flour is incorporated and a soft dough forms (the dough will pull away from the side of the bowl).

4. Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes, or until smooth and elastic, sprinkling the surface with more flour if sticky.
5. Clean the bowl and spray with vegetable oil spray. Put the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled in volume.

6. Grease twelve 2 1/2-inch muffin cups and two 6-ounce custard cups. 7. Place 1 teaspoon of butter in the bottom of each cup. Next add 1 tablespoon of honey and 2 teaspoons of pecans to each cup.

8. In a small bowl, mix the 1/4 cup sugar and cinnamon.

9. Punch down the dough and knead in the bowl several times. Turn out onto a lightly floured surface and roll with a rolling pin into a 21 x 12-inch rectangle. Sprinkle the dough with the cinnamon sugar. Starting with a long side, roll the dough tightly, jelly roll style. Cut crosswise into 14 equal pieces.

10. Arrange the pieces, cut side down, in the prepared muffin cups. Cover lightly with a kitchen towel. Let rise in a warm, draft-free place for about 50 minutes or until doubled in volume. Meanwhile, heat the oven to 350°F.

11. Place the muffin pan and custard cups on a baking sheet to catch any drips. Place in the oven and bake for 35 to 40 minutes, or until golden brown.

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12. Invert the muffin pan and custard cups onto a baking sheet. Slowly lift up the pan and cups, allowing any excess honey to drip onto buns. Let cool for 15 minutes. Serve warm.