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Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar (packed)
- 1/2 cup pecan halves
- 1 package active dry yeast
- 1/4 cup warm water
- 2 1/3 cups flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon soda
- 1 cup dairy sour cream
- 1 egg
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Details
Preparation
Step 1
Melt 2 tablespoons butter in each of two 8- or 9-inch layer pan. Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
In large mixer bowl, dissolve yeast in warm water. Add 1 1/3 cups of the flour and remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by tablespoons over mixture in pans; let rise in warm place (85°)50 minutes. (Dough will not double)
Heat oven to 350°. Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over sticky buns. Serve warm.
*if using self-rising flour, omit salt and soda.
*serve one and freeze the other (wrapped in tin foil). To thaw, heat in foil wrapper in 350° oven 20 to 25 minutes. It will taste fresh-baked.
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