Pecan Sticky Buns

Ingredients and Weight:

• All-purpose flour: 450g
• Granulated sugar: 100g, plus more for sprinkling
• Instant yeast: 7g
• Warm milk: 240ml
• Unsalted butter, softened: 60g
• Salt: 1/2 teaspoon
• Eggs: 2
• Pecans, chopped: 1 cup
• Brown sugar: 1 cup, packed
• Cinnamon: 2 teaspoons

Preparation Time:

• 30 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. In a large bowl, whisk together the flour, sugar, and yeast.
2. Gradually add the warm milk and softened butter, whisking until a dough forms.
3. Add the salt and eggs and knead until the dough is smooth and elastic, about 5-7 minutes.
4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. While the dough is rising, prepare the pecan topping. In a small bowl, combine the pecans, brown sugar, and cinnamon.
6. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a 12x18 inch rectangle.
7. Sprinkle the pecan topping evenly over the dough.
8. Roll the dough up tightly from the long side and cut into 12 equal pieces.
9. Place the rolls in a greased 13x9 inch baking dish.
10. Cover with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in size.
11. Preheat the oven to 375°F (190°C).
12. Bake for 30-35 minutes, or until golden brown.
13. Serve warm.

Nutritional Information:

• Calories: 350
• Carbohydrates: 50g
• Protein: 6g
• Fat: 15g

Dish Characteristics:

• Soft and fluffy rolls
• Sweet and sticky pecan topping
• Perfect for breakfast, brunch, or dessert

User Comments:

• "These sticky buns were absolutely amazing! The dough was so soft and fluffy, and the pecan topping was perfectly sweet and sticky."
• "I've tried many sticky bun recipes before, but this one is by far the best. The flavor is incredible."
• "These buns were a hit with my family. They're so easy to make and taste like they came from a bakery."

Special Precautions and Tips:

• Make sure the milk is warm but not too hot, as this can kill the yeast.
• Let the dough rise both times until doubled in size, as this will ensure the rolls are light and fluffy.
• If you don't have pecans, you can substitute walnuts or almonds.
• To make the sticky buns ahead of time, prepare them through step 10 and then refrigerate overnight. In the morning, let them come to room temperature for 30 minutes and then bake as directed.