Pecan Sticky Buns
- 1 1/2 tablespoons instant yeast
- 1/2 cup water
- 1/2 cup milk, scalded and then cooled
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1 1/4 cups butter
- 1 cup whole wheat flour
- 3 1/2-4 cups all purpose flour
- sugar and cinnamon to add to the inside of the dough
- 1 cup pecan halves
- 1 cup brown sugar
Microwave 1/2 cup butter and milk. Add water and eggs to the mixture and stir. Feel the bowl, if it is only lukewarm, add the yeast. Mix in the sugar, salt and flours, taking care to use the flour sparingly. Knead for a few minutes and allow to rise until doubled.Once the first proof is over, turn dough out onto a lightly floured surface. Roll dough out into a rectangle. Melt 1/4 cup butter. Brush melted butter onto the dough. Sprinkle the buttered dough generously with the cinnamon/sugar mixture. I use a mixture that is a little heavier on the sugar than cinnamon, but my husband prefers it opposite. Roll the dough up and slice into rolls of desired thickness. Honestly, these rolls are best a bit on the thin side. I have tried making them fat, but the ratio of dough to filling was not as tasty.
Line a 9 x 13 inch with parchment paper. Melt final 1/2 cup butter and pour into bottom of pan. Sprinkle brown sugar over the melted butter. Sprinkle the pecans over top of the sugar. Place the rolls on top of the sugar/butter mixture. Cover and allow to raise for another hour.
Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 30 minutes or so until the rolls are baked through. On a rimmed cookie sheet covered in aluminum foil, flip the buns over. Now the gooey mixture is on top. Enjoy! They are especially good warm.