Sticky Buns & Fall…they just go together!\u00a0 There’s something about the warm, gooey carnalized topping combined with soft, fluffy rolls that make me look forward to crisp, cold Fall mornings.\u00a0 Add a hot cup of coffee & you have the makings of a perfect start to a relaxing weekend day!<\/p>\r\n

Ingredients<\/h3>\r\n\r\n\r\n\r\n

Flour Paste:\r\n

\r\n
• 2\/3 c water<\/li>\r\n
• 1\/4 c bread flour<\/li>\r\n<\/ul>\r\nDough:\r\n
  \r\n
  • 2\/3 c milk<\/li>\r\n
  • 1 lg egg, plus 1 lg yolk<\/li>\r\n
  • 2-3\/4 c bread flour<\/li>\r\n
  • 2 t instant or rapid-rise yeast (see NOTES below)<\/li>\r\n
  • 3 T granulated sugar<\/li>\r\n
  • 1-1\/2 t salt<\/li>\r\n
  • 6 T unsalted butter, softened<\/li>\r\n<\/ul>\r\nTopping:\r\n
    \r\n
    • 6 T unsalted butter, melted<\/li>\r\n
    • 1\/2 c brown sugar, packed<\/li>\r\n
    • 1\/4 c granulated sugar<\/li>\r\n
    • 1\/4 c dark corn syrup<\/li>\r\n
    • 1\/4 t salt<\/li>\r\n
    • 2 T water<\/li>\r\n
    • 1 c nuts, toasted & chopped (optional) (I use almonds)<\/li>\r\n<\/ul>\r\nFilling:\r\n
      \r\n
      • 3\/4 c brown sugar, packed<\/li>\r\n
      • 1 t cinnamon<\/li>\r\n<\/ul>\r\n<\/div>\r\n

        FOR THE FLOUR PASTE:\u00a0 Whisk water & flour together in small bowl until no lumps remain.\u00a0 Microwave, whisking every 25 sec, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 sec.<\/p>\r\n

        FOR THE DOUGH:\u00a0 In bowl of stand mixer, whisk flour paste & milk together until smooth.\u00a0 Add egg & yolk & whisk until incorporated.\u00a0 Add flour & yeast.\u00a0 Fit stand mixer with dough hook & mix on low speed until all flour is moistened, 1 to 2 min.\u00a0 Let stand for 15 min.\u00a0 Add sugar & salt & mix on medium-low speed for 5 min.\u00a0 Stop mixer & add butter.\u00a0 Continue to mix on medium-low speed for 5 min longer, scraping down dough hook & sides of bowl halfway through (dough will stick to bottom of bowl).<\/p>\r\n

        Transfer dough to lightly floured counter.\u00a0 Knead briefly to form ball & transfer seam side down to lightly greased bowl & cover bowl with plastic wrap.\u00a0 Let dough rise until just doubled in volume, 40 min to 1 hr.<\/p>\r\n

        FOR THE TOPPING:\u00a0 While dough rises, grease 13 x 9″ metal baking pan (see NOTES below).\u00a0 Whisk melted butter, brown sugar, granulated sugar, corn syrup & salt together in medium bowl until smooth.\u00a0 Add water & whisk until incorporated.\u00a0 Pour mixture into prepared pan & tilt pan to cover bottom.\u00a0 Sprinkle evenly with pecans, if using.<\/p>\r\n

        FOR THE FILLING:\u00a0 Combine sugar & cinnamon in small bowl & mix until thoroughly combined; set aside. Turn out dough onto lightly floured counter.\u00a0 Press dough gently but firmly to expel air.\u00a0 Working from center toward edge, pat & stretch dough to form 18 x 15″ rectangle with long edge nearest you.\u00a0 Sprinkle filling over dough, leaving 1″ border along top edge; smooth filling into even layer with your hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly.\u00a0 Pinch seam to seal & roll cylinder seam side down.\u00a0 Using the dental floss (non-flavored, of course) method, slice 12 equal portions.\u00a0 (For a dental floss tutorial video, click here<\/a>.)\u00a0 Transfer, cut sides down, to prepared baking pan.\u00a0 Cover tightly with plastic wrap & let rise until buns are puffy & touching one another, 40 min to 1 hr.\u00a0 (Buns may be refrigerated immediately after shaping for up to 14 hrs.\u00a0 To bake, remove baking pan from refrigerator & let sit until buns are puffy and touching one another, 1 to 1 1\/2 hrs.)\u00a0 Meanwhile, adjust oven racks to lowest & lower-middle positions.\u00a0 Place rimmed baking sheet on lower rack to catch any drips & heat oven to 375 deg.<\/p>\r\n

        Bake buns on upper rack until golden brown, about 20 min.\u00a0 Tent with aluminum foil & bake until center of dough registers at least 200 deg, 10 to 15 min longer.\u00a0 Let buns cool in pan on wire rack for 5 min.\u00a0 Place rimmed baking sheet over buns & carefully invert.\u00a0 Remove pan and let buns cool for 5 min.\u00a0 Using spoon, scoop any glaze on baking sheet onto buns.\u00a0 Let cool for at least 10 min longer before serving.\u00a0 Enjoy with a hot cup of coffee! \u00a0<\/p>\r\n

        NOTES:<\/strong><\/p>\r\n

        \r\n
        • Subbing active dry yeast for instant yeast – Add 25% more active dry yeast.\u00a0 For this recipe I use 2-1\/4 t active dry yeast in place of instant.<\/li>\r\n
        • Use a metal pan – The metal baking pan is critical to the success of this recipe.\u00a0 Glass conducts heat more slowly which means you would need to extend the baking time to ensure the center buns are done.\u00a0 However, glass also holds heat longer than metal, so the buns on the edges can turn dry & hard.<\/li>\r\n<\/ul>\r\n

          Adapted from Cooks Illustrated.<\/em><\/p>\r\n

          If you’re more a Cinnamon Roll fan (rather than a Sticky Bun), check out this recipe<\/a>!<\/p>","protected":false},"excerpt":{"rendered":"

          Sticky Buns & Fall…they just go together!\u00a0 There’s something about the warm, gooey carnalized topping combined with soft, fluffy rolls that make me look forward to crisp, cold Fall mornings.\u00a0 Add a hot cup of coffee & you have the makings of a perfect start to a relaxing weekend day! Ingredients Flour Paste: 2\/3 c<\/p>\n

          Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":2227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5,7,4],"tags":[],"class_list":["post-2226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coach-michelle","category-nutrition-food","category-recipe"],"yoast_head":"\n