Sticky Breakfast Buns

Sticky Breakfast Buns

This recipe requires a breadmaker. I have no idea how one would otherwise make the dough, but perhaps you know how to modify it...

Dough

1 large egg (room temperature)

   plus enough (room temperature) water to equal 1¼ cups

3½ tsp oil

⅓ cup white sugar

1½ tsp salt

3½ cups bread flour

2 tsp active dry yeast

Filling

⅓ cup butter, softened

⅓ cup white sugar

1 Tbsp cinnamon

½ cup pecans, chopped

Topping

½ cup butter, melted

¾ cup brown sugar

½ - 1 cup pecans, halves or chopped (optional)

     Place dough on lightly floured surface, and roll into a 12" x 16" rectangle. Spread with butter. Combine remaining filling ingredients and sprinkle over dough.

     Roll up tightly, jelly-roll style, starting with the longest side. Cut into 1" slices.

     Combine topping mixture and spread into a 9" x 13" baking dish. Place slices in the dish and let rise in a warm place for 30 minutes, or until doubled in size.

     Bake at 350º for 35 minutes, or until done. Invert onto heat-proof tray and let cool for 5 minutes.

     Makes 12 buns.