INGREDIENTS

INSTRUCTIONS

In a small bowl, combine the yeast and the milk. Let stand until the
yeast is creamy, about 10 minutes. In the bowl of an electric mixer,
combine the flour, granulated sugar, and salt. Add the yeast mixture
and eggs, and mix on low speed until completely combined, about 3
minutes.
Increase the speed to high, and add the butter, several pieces at a
time. When all the butter has been added, continue mixing the dough
until it is smooth and shiny, 8 to 10 minutes. Transfer the dough to
a parchment-lined 13- by 8-inch baking pan, and use your hands to
spread the dough out to fit the pan. Cover the pan with plastic wrap,
and place in the refrigerator to chill overnight.
Heat the oven to 350 degrees. Generously butter one 12-cup or two
6-cup, 7-ounce capacity muffin pans. Chop 2 cups pecans, and break
the remaining 1 1/3 cups pecans in half lengthwise, keeping the two
types separate. Pour 3 tablespoons corn syrup into each muffin cup,
and add about 1 tablespoon of brown sugar to each muffin cup. Add
about 2 tablespoons of the halved pecans to each muffin cup, and set
the filled muffin pan aside.
Remove the dough from the refrigerator, and let stand at room
temperature until slightly softened, about 15 minutes. Roll out the
dough lengthwise, 1/4-inch thick by 15 inches long by 20 inches wide.
Using a spatula, spread the sour cream over the surface of the dough,
leaving a 1/2-inch border. Dust the sour cream with cinnamon, and
sprinkle with 2/3 cup brown sugar. Cover the brown sugar with the
chopped pecans, and roll the dough up lengthwise to form a roll 18
inches long by 3 inches in diameter.
Using a sharp knife, slice the dough into 1 1/2 inch thick slices, and
place in the prepared pan or pans, either cut-side down, until every
cup is filled. Cover the buns with parchment paper, and let rise in a
warm place until they rise 1/2 inch above cups, 20 to 30 minutes.
Transfer the sticky buns to the oven, placing a cookie sheet on the
rack below to catch any drips. Rotate the pans between the shelves to
ensure even baking, until the buns are dark golden brown, about 40
minutes.
Remove the pans from the oven, and immediately turn the buns out onto
a parchment-covered cookie sheet. Replace any pecan halves that fell
off the buns when turning them out. Place the cookie sheet on a wire
rack to cool.
Makes 12 buns.
Source: "Martha Stewart Living Magazine, Jun 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 691 Calories (kcal); 26g Total Fat; (32% calories from
fat); 12g Protein; 109g Carbohydrate; 71mg Cholesterol; 469mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 4 1/2 Fat; 3 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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