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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.
