Pecan Sticky Buns Tasty Recipes

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Pecan Sticky Buns

"Yummy! Everyone's favored - gooey, sticky, and wealthy."

Ingredients :

four half of teaspoons energetic dry yeast
half cup warm water (110 levels F/forty five stages C)
1 1/4 cups buttermilk
2 eggs
five half of cups all-motive flour
1/2 cup margarine, softened
1/2 cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
1/2 cup white sugar
2 teaspoons floor cinnamon
1 cup chopped pecans
half cup packed brown sugar
half of cup butter, melted

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H40M

Dissolve yeast in heat water in a big mixing bowl. Add buttermilk, eggs, 2 half cups flour, half cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low velocity, scraping facets and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough have to stay tender and slightly sticky) Knead for five mins, or about 200 turns on a gently floured board. Cover dough and permit to relaxation for half of an hour.
Divide dough in 1/2 and roll every half into a 12x7 inch rectangle. Spread every 1/2 with 1 tablespoon tender butter and sprinkle with 1/four cup of the sugar and 1 teaspoon of the floor cinnamon. Roll up the halves, starting at the huge aspect. Seal properly by pinching the seams. Cut each roll into 12 slices.
Coat two 9 inch spherical cake pans with 1/four cup melted butter, 1/4 cup brown sugar, and half of cup chopped pecans in every pan. Place 12 dough slices in each pan, leaving a small space among slices. Let upward thrust until doubled.
Bake in a preheated 375 ranges F (190 tiers C) oven for 30 minutes. Invert pans onto serving plates at once.

Notes :

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