2 tsp yeast
1 1/4 cups warm water, 110-115 degrees
3 tbsp butter, softened
2 tbsp instant dry milk
1 tsp salt
3 1/4 cups bread flour
3 tbsp sugar
In mixing bowl, dissolve yeast in water, let stand for 5 minutes. Add butter, sugar, milk powder, salt and 2 cups flour, beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn out a floured surface and knead until smooth and elastic, aboput 6-8 minutes. Place in greased bowl. Turn once to cover top. Cover and let rise in a warm place until doubled, about 1 hour. Puncj down dough.
TO PREPARE BUNS: Roll dough into a 16 x 10 inch rectangle. Spread with 1/3 cup butter. Combine 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle over the dough rectangle. Roll up from a long side; pinch seam to seal. Cut into 12 slices; set aside. In a sauce pan combine 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup corn cyrup, cook over medium heat until the sugar is dissolved. Stir in 1/2 cup chopped pecans. Pour unto a greased 13 x 9 x 2 inch baking pan. Place buns with cat side down over sauce. Cover and ler rise until doubled, about an hour. Bake at 375 degrees for 20-25 minutes or until golden brown. Cool in pan for 3 minutes. Invert onto serving platter.
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