Sticky Buns

Ingredients

• 0.66 cup water (for the flour paste)
• 0.25 cup bread flour (for the flour paste)
• 0.66 cup milk
• 1 large egg
• 1 large egg yolk
• 2.75 cup bread flour (for the dough)
• 2 tsp instant or rapid-rise yeast
• 3 tbsp granulated sugar (for the dough)
• 1.5 tsp salt (for the dough)
• 6 tbsp unsalted butter (softened, for the dough)
• 6 tbsp unsalted butter (melted, for the topping)
• 0.5 cup dark brown sugar (packed, for the topping)
• 0.25 cup granulated sugar (for the topping)
• 0.25 cup dark corn syrup
• 0.25 tsp salt (for the topping)
• 2 tbsp water (for the topping)
• 1 cup pecans (toasted and chopped (optional))
• 0.75 cup dark brown sugar (packed, for the filling)
• 1 tsp ground cinnamon

Steps

1. 1

   Whisk 2/3 cup water and 1/4 cup bread flour together in a small bowl until no lumps remain.

2. 2

   Microwave the mixture, whisking every 25 seconds, until it thickens to a stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of the whisk, about 50 to 75 seconds total.

3. 3

   In the bowl of a stand mixer, whisk the cooked flour paste and 2/3 cup milk together until smooth.

4. 4

   Add 1 egg and 1 yolk to the mixer bowl and whisk until incorporated.

5. 5

   Add 2 3/4 cups bread flour and 2 teaspoons yeast. Fit the stand mixer with the dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes.

6. 6

   Let the dough stand for 15 minutes to allow the flour to hydrate.

7. 7

   Add 3 tablespoons granulated sugar and 1 1/2 teaspoons salt and mix on medium-low speed for 5 minutes.

8. 8

   Stop the mixer and add 6 tablespoons softened butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down the dough hook and sides of the bowl halfway through. Note that the dough will stick to the bottom of the bowl.

9. 9

   Transfer the dough to a lightly floured counter. Knead briefly to form a ball and transfer seam side down to a lightly greased bowl.

10. 10

    Lightly coat the surface of the dough with vegetable oil spray and cover the bowl with plastic wrap. Let the dough rise until just doubled in volume, about 40 minutes to 1 hour.

11. 11

    While the dough rises, grease a 13 by 9-inch metal baking pan. Whisk 6 tablespoons melted butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 cup corn syrup, and 1/4 teaspoon salt together in a medium bowl until smooth.

12. 12

    Add 2 tablespoons water to the topping mixture and whisk until incorporated. Pour the mixture into the prepared pan and tilt to cover the bottom. Sprinkle evenly with pecans, if using.

13. 13

    In a small bowl, combine 3/4 cup brown sugar and 1 teaspoon cinnamon for the filling; set aside.

14. 14

    Turn out the risen dough onto a lightly floured counter. Press the dough gently but firmly to expel air.

15. 15

    Working from the center toward the edge, pat and stretch the dough to form an 18 by 15-inch rectangle with the long edge nearest you.

16. 16

    Sprinkle the filling over the dough, leaving a 1-inch border along the top edge. Smooth the filling into an even layer with your hand, then gently press the mixture into the dough to adhere.

17. 17

    Beginning with the long edge nearest you, roll the dough into a cylinder, taking care not to roll too tightly. Pinch the seam to seal and roll the cylinder seam side down.

18. 18

    Mark the cylinder gently with a knife to create 12 equal portions. To slice, hold a strand of dental floss taut and slide it underneath the cylinder at the first mark. Cross the ends of the floss over each other and pull to cut cleanly.

19. 19

    Transfer the 12 portions, cut sides down, to the prepared baking pan. Cover tightly with plastic wrap and let rise until the buns are puffy and touching one another, 40 minutes to 1 hour.

20. 20

    Adjust oven racks to the lowest and lower-middle positions. Place a rimmed baking sheet on the lower rack to catch any drips and heat the oven to 375°F (190°C).

21. 21

    Bake the buns on the upper rack until golden brown, about 20 minutes. Tent with aluminum foil and continue to bake until the center of the dough registers at least 200°F (93°C), about 10 to 15 minutes longer.

22. 22

    Let the buns cool in the pan on a wire rack for 5 minutes.

23. 23

    Place a rimmed baking sheet over the buns and carefully invert. Remove the pan and let the buns cool for 5 minutes.

24. 24

    Using a spoon, scoop any glaze remaining on the baking sheet onto the buns. Let cool for at least 10 minutes longer before serving.

Notes

Make-Ahead: Buns may be refrigerated immediately after shaping for up to 14 hours. To bake, remove from the refrigerator and let sit until puffy and touching, about 1 to 1.5 hours, before proceeding with the baking steps. Use a metal baking pan for best results; avoid glass or ceramic. Light corn syrup can be substituted for dark if needed.

Nutrition per serving

• breakfast
• brunch
• baking
• sweet rolls
• cinnamon
• pecans
• yeast bread