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Sticky-R Buns

Posted By admin On June 18, 2010 @ 8:11 am In Breads,Yeast Breads | No Comments

Roll Dough:
1 pkg. Yeast, regular or rapid rise
1 c. Water
1 tsp. Salt
1 Egg
2 Tbsp. Butter, melted
2-3 c. Bread Flour or All Purpose Flour and add 1 tsp. Gluten Powder

Filling:
1/4-1/2 c. Butter, melted
1/2 c. Granulated Sugar
2 tsp. Cinnamon

Sticky Layer:
1/2 c. Brown Sugar
1 Tbsp. Corn Syrup
1/2 c. Pecan

3 Tbsp. Water
1 Tbsp. Instant dry Milk

For roll dough:
Heat water and milk to 115°F.
Sprinkle yeast over top of warm water.
Let sit 10 minutes.
Beat in sugar, salt, egg, 2 Tbsp. butter and gluten powder.
Add flour gradually to form stiff dough.
Put into greased bowl, cover and refrigerate overnight.
In a small bowl combine 1/2 c. sugar and cinnamon.
Bring dough to room temp. about 20 minutes.
On lightly floured surface roll dough into a 10″x 15″ rectangle.
Brush with melted butter, sprinkle with cinnamon sugar mixture.
Roll up dough into an 18″ long roll.
Slice into 12 equal pieces.
In a small bowl combine corn syrup, and remaining melted butter from filling.
Pour into a greased 9″ x 13″ pan.
Sprinkle brown sugar over butter layer.
Scatter pecans over brown sugar.
Place sliced rolls on top of pecans.
Cover, let rise until doubled, about 60 minutes.
Just before baking mix together the 3 Tbsp. water and the instant milk.
Pour over the rolls.
Bake 20 minutes at 375°F.
Let rest in pan 5 minutes.
Turn out onto cooling rack.


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