Pecan Sticky Buns You Have To Try

Tuesday, September 25, 2018

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Pecan Sticky Buns

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

Ingredients :

4 half teaspoons lively dry yeast
half of cup warm water (one hundred ten degrees F/forty five stages C)
1 1/four cups buttermilk
2 eggs
5 1/2 cups all-purpose flour
half cup margarine, softened
half of 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 of cup packed brown sugar
1/2 cup butter, melted

Instructions :

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

Dissolve yeast in heat water in a big blending bowl. Add buttermilk, eggs, 2 1/2 cups flour, half cup of the butter or margarine, half of cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low velocity, scraping sides and backside of bowl. Beat 2 mins on medium velocity. Stir in remaining 3 cups flour. (Dough ought to stay soft and slightly sticky) Knead for five mins, or about 2 hundred turns on a gently floured board. Cover dough and allow to rest for 1/2 an hour.
Divide dough in 1/2 and roll each half of right into a 12x7 inch rectangle. Spread every half of with 1 tablespoon tender butter and sprinkle with 1/four cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning on the wide facet. Seal well by pinching the seams. Cut each roll into 12 slices.
Coat 9 inch spherical cake pans with 1/four cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small area among slices. Let upward push until doubled.
Bake in a preheated 375 levels F (one hundred ninety levels C) oven for half-hour. Invert pans onto serving plates straight away.

Notes :

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