Pecan Sticky Buns

Dough

1 cup warm water, divided

4 tsp dry yeast

1/2 cup sugar, divided

2 sticks butter, room temperature, divided

1/2 cup dry nonfat milk powder

1 tsp pure vanilla extract

1/4 tsp ground cinnamon

1 1/4 cup salt

2 large eggs

4 cups all purpose flour, divided

premixed cinnamon/sugar mixture, to taste

Glaze

1 1/4 cup light brown sugar, packed

3/4 cup butter, room temperature

1/4 cup honey

1/4 cup dark corn syrup

2 cups pecan halves

For Dough: In a small bowl, combine 1/4 cup warm water, yeast and pinch of sugar.

Let stand until foamy, about 8 minutes. In a large bowl, using an electric mixed on medium speed,

beat together remaining sugar, 1 stick of butter, milk powder, vanilla, cinnamon and salt until

well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 warm water and yeast mixture;

blend well. Using a rubber spatula, mix in the 4 cups of flour, 1 cup at a time, scraping down

sides of bowl frequently, dough will be soft and sticky. Sprinkle flour onto work surface and knead

dough until smooth and elastic, adding more flour if sticky, about 8 minutes. Butter another large

bowl and add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in a warm area

until doubled in size, about 3 hours.

For Glaze: In a medium saucepan over low heat, combine brown sugar, butter, honey and

corn syrup until well blended. Pour glaze into a buttered sheet pan. Set aside.

Punch down dough and divide in half. Sprinkle flour onto work surface and roll each dough

half out to a 12"x9" rectangle. Brush any excess flour off dough and spread 1/2 stick of butter

over top of each dough half; sprinkle with cinnamon/sugar mixture. With the long side facing

you, tightly roll up each rectangle into a log. Cut each log into 8 rounds. Place all rounds,

cut side down, in prepared sheet pan, spacing evenly. Cover with plastic wrap. Let buns rise

in warm area until almost doubled, about 1-2 hours. Preheat oven to 375 degrees.

Bake buns for 15-20 minutes or until deep golden brown. Turn hot buns out onto platter and top with pecans.

Serve Warm.