Ingredients
- 3 - 3 1/2 C flour
- 1/4 oz package active dry yeast
- 1/4 C tepid water
- 1/2 about 1/2 C sugar
- 1/2 tsp salt
- 2 egg yolks
- 1 C tepid milk
- 6 Tbsp butter, melted
- 1 1/2 C light brown sugar
- 1/2 C light corn syrup
- 2 tsp ground cinnamon
- 1/2 C pecans, chopped
Preparation
Step 1
Pour tepid water into a bowl and sprinkle yeast and 1 tsp of sugar over it. Let it stand for 2 or 3 minutes then stir well, Set in warm place for 5 minutes, or until yeast bubbles up.
Combine 3 C of the flour, 1/2 C of sugar and the salt in a bowl and make a well in the center. Add yeast mixture, egg yolks and tepid milk. With a large spoon, slowly mix the ingredients and continue to stir until dough is smooth and can be gathered in a ball.
Place ball on lightly floured surface and knead it. As you knead, sprinkle flour over the ball by spoonful adding up to 1/2 C more flour if necessary, to make a firm dough. Continue to knead for 10 minutes or until dough is smooth, shiny and elastic. Place ball in a buttered bowl and turn the ball around to butter its entire surface. Drape the bowl with a kitchen towel and put it in a warm place for about 1 hour or until doubled in volume.
In small bowl, mix 3/4 C of brown sugar, 2 Tbsp of melted butter and the corn syrup to a smooth paste. Pour mixture into two 9" cake pans, tipping the pans back and forth to spread it evenly.
In another bowl, stir the remaining 3/4 C brown sugar, pecans and cinnamon together. Set aside.
Punch the dough down and, on a lightly floured surface, roll it out iinto an 18" x 10" rectangle about 1/4" thick. Brush the dough with 2 Tbsp of melted butter and sprinkle evenly with sugar/pecan mixture.
Starting at one long side, roll dough tightly into a cylinder about 18" long and 2 1/2" in diameter. Then, with sharp knife, slice the cylinder crosswise into 14 rounds. Place one slice cut side up in the center of each sugar-lined cake pan and arrange the remaining sices in circles of six around each center slice. Set buns aside in draft-free place for 45 minutes or until double in volume.
Preheat oven to 350 °F. Brush tops of the buns with the remaining 2 Tbsp melted butter and bake for 25 minutes or until golden brown.
Place a wire cake rack over each pan and quickly invert them. Let buns cool to lukewarm before serving.
-Madge Horton