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Prep Time: 2 Minutes Cook Time: 33 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I haven't try this recipe yet but I saw the pictures on the food blog and the buns looks so temting. I am saving it here for all to try. Ingredients:
4 1/2 teaspoons active dry yeast (2 packages) |
1 cup lukewarm water (between 100 and 110f) |
1/2 cup plus 1 tbsp sugar |
1 cup scalded milk |
6 tablespoons melted butter |
2 teaspoons salt |
3 eggs, beaten |
7 cups sifted unbleached all-purpose flour |
1/2 cup butter, melted |
1/2 cup brown sugar |
1 cup pecans, chopped |
1/4 cup cinnamon (or less depending on your tast) |
2 cups butter, softened |
2 cups pecans, chopped |
2 cups brown sugar, packed |
Directions:
1. In a large bowl , sprinkle yeast into lukewarm water and add 1 tbsp sugar. Stir to dissolve. Mix the melted butter, 1/2 cup sugar, and salt into the scalded milk. Cool the milk mixture to lukewarm and add to yeast mixture. Add beaten eggs. Mix well. Add one-third of the sifted flour and mix batter until smooth and satiny. Add remaining flour gradually and switch to hands or dough hook as dough stiffens. Knead for a few minutes. Grease the surface and cover the bowl with a damp cloth and let rise in a warm place (about 80F) until doubled in size (about an hour).
2. Meanwhile, prepare 4 9-inch round pans. Spread one stick of butter (4 oz.) into the bottom of each pan. Sprinkle with brown sugar and pecans.
3. When dough is ready, punch it down and roll it out onto a lightly floured surface. Shape it into a large rectangle. Brush butter onto the dough and sprinkle the brown sugar, pecans, and cinnamon evenly over the butter. Roll the dough like a carpet and pinch the end onto the roll. You can use some water to help it stick to itself. Slice the roll into 1/2 inch to 3/4 inch pieces and set in baking pans. Cover the pans with a damp cloth and allow to rise a second time until doubled in size (about 45 minutes).
4. Bake at 375 for 35 minutes or until golden brown and bubbling. Remove from oven and invert onto serving plate. Let cool. Serve that day.
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