Sticky Buns

Serves: 9

Ingredients: Dough

Quantity	Description
2-¼ tsp.	Instant yeast
2 tsp.	Vanilla extract
1 Cup	Warm water
¼ Cup	Non-instant nonfat dry milk
¼ Cup	Sugar
3 Tbs.	Vegetable oil
1- ½ tsp.	Baking powder
1 tsp.	Salt
1	Egg
3 – ½ Cups	Unbleached all-purpose flour

Ingredients: Filling

Quantity	Description
2 Tbs.	Butter, softened
½ cup	Sugar
1 Tbs.	Cinnamon (mix with sugar)

Ingredients: Glaze

Quantity	Description
2 Tbs.	Butter melted
1 Cup	Pecans, chopped
½ Cup	Sticky bun sugar (Available from King Arthur Flour)
½ Cup	Brown sugar (mix with sticky bun sugar)

Dough:

1. Combine all ingredients to form a soft dough. Knead the dough until smooth and supple using your hands, a mixer or a bread machine on the dough or manual cycle.

2. Allow the dough to rise in a greased bowl for 1- ½ hours or until doubled in bulk.

3. Turn the dough onto a lightly floured or oiled work surface and roll into a 16” X 12” rectangle.

4. Spread the dough with the 2 tablespoons of softened butter.

5. Sprinkle with the cinnamon and sugar mixture.

6. Starting with a long edge roll the dough into a 16” long log.

7. Slice the log into 9 pieces.

8. Spread the melted butter in the pan.

9. Sprinkle with the nuts.

10. Sprinkle the sugar mixture evenly over the nuts.

11. Place the buns in the pan cut side down.

12. Cover pan with lightly greased plastic wrap.

13. Let buns rise until doubled in bulk about 1 hour.

14. Bake in a pre-heated 375° oven for 20 to 25 minutes. Tent foil over the buns for the last 15 minutes to prevent over browning. Pay close attention to the middle buns and be sure they bake through.

15. Remove from oven and invert on a cooling rack. Scrape any of the sticky topping that has remained in the pan onto the buns.