HELP Quick! ISO Sticky Bun Recipe from CL'98 [Archive]

Linda in MO

04-14-2001, 08:53 PM

Sticky Buns

Try the most tempting pecan-covered sweet rolls you've ever tasted.

Gracing the cover of the December issue of Cooking Light is the recipe that started a barrage of e-mail: Make-Ahead Ooey-Gooey Sticky Buns. We admit, the title is a mouthful, but we stand behind every adjective in it. The rolls are assembled, placed in pans, and allowed to rise in the refrigerator overnight. The next day, you simply pop the pans into the oven. What results are two dozen of the most tempting pecan-covered sweet rolls you've ever tasted. The official title of our recipe is accurate, but the two-word blurb on our cover describes the sentiment that dances through your head when you eat these treats: yumbuns.

Make-Ahead Ooey-Gooey Sticky Buns

1 package dry yeast (about 2-1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (105� to 115�)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated skim milk, divided
1/4 cup water
1 large egg, lightly beaten
Cooking spray
1-1/4 cups packed dark brown sugar, divided
1/3 cup dark corn syrup
2 tablespoons stick margarine or butter
3/4 cup chopped pecans
1 tablespoon ground cinnamon

1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3-3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

3. Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

4. Preheat oven to 375�.

5. Bake rolls at 375� for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate. Yield: 2 dozen (serving size: 1 bun).

CALORIES 188 (19% from fat); FAT 4g (sat 0.5g, mono 2.1g, poly 1g); PROTEIN 3.7g; CARB 35.1g; FIBER 1g; CHOL 10mg; IRON 1.5mg; SODIUM 110mg; CALC 51mg

Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Proceed to step 2