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Ingredients
- 1 pkg. dry yeast
- 1/4 C. warm water
- 2 C. flour
- 2 T. sugar
- 1/2 tsp. salt
- 1/4 C. warm milk
- 1 egg, beaten
- 6 T. butter, divided plus more for pan
- 2/3 C. brown sugar, divided
- 2 tsp. ground cinnamon, divided
- 1 T. dark corn syrup
- 36 broken pecan halves
- 1/3 C. chopped pecans
Details
Servings 6
Preparation
Step 1
1. Dissolve dry yeast in warm water. Make a dough of flour, yeast, sugar, salt, warm milk, gg and 2 T. butter, knead for 10 min, cover and let rise for 1 1/2 hours.
2. Butter the bun pan. Combine 2 T. melted butter, 1/3 C. brown sugar, 1 tsp. ground cinnamon and dark corn syrup. Spoon into the cups equally, then put 4 broken pecan halves into each.
3. Preheat oven to 375°. Roll out dough on a floured board, to a 6"x24" rectangle. Brush 2 T. melted butter over surface of dough. Mix together 1/3 C. brown sugar, 1 tsp. cinnamon and chopped pecans and sprinkle over the surface. At 6" side, roll up tightly. Slice into 6 (approx 1") pieces. Place dough in pan, cut side down, pressing lightly in center. Cover and let rise for 20-30 min. If centers have risen higher than sides, press lightly until even.
4. Bake for 25-30 min. until brown. Remove from oven and let rest for 1 minute. Loosen sides of buns and carefully turn over onto a cooling rack. Serve warm.
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