Caramel Pecan Rolls (sticky buns)

Ooey-gooey and delicious.   The dough is light and fluffy.  When making this dough, you may think its go sticky, but do not add more flour.  Trust me

CARAMEL PECAN ROLLS (STICKY BUNS)

(makes 12)

Dough Ingredients:

*2/3 cup warm water (not hot)

*2/3 cup warm milk (not hot)

*2 teaspoons active dry yeast

*2 1/2 tablespoon granulated sugar

*1 large egg, beaten

*6 tablespoons butter, melted (Allow to cool to become warm.  Do not add while hot).

*1 1/2 teaspoon salt

*4 cups all-purpose flour

Filling for dough

*3/4 cup light brown sugar, packed

*2 teaspoons ground cinnamon

Sticky Topping Ingredients:

*6 tablespoons butter, melted

*1/2 cup light brown sugar, packed

*1/4 cup granulated sugar

*1 tablespoon light corn syrup

*1 tablespoon molasses (optional, but it sure does give it a rich flavor)

*1/8 teaspoon salt

*3 tablespoons water

*1 cup pecans, chopped

Dough Directions:

~Whisk water, milk, and sugar together.

~Sprinkle yeast over it and allow to rest for 10 minutes or until yeast is frothy.

~Stir in eggs and melted warm butter.

~Add 3 cups of flour and then salt.

~Stir (I use my dough hook) for about 1 minute.

~Add last 1 cup flour.

~Knead for 5 minutes (if doing my hand, knead for 10 minutes).  Dough will be soft and sticky.

~Place in a clean oiled bowl, and cover. 

~Allow to rise in a warm draft free area until dough is doubled in size (60-90 minutes).   

Sticky Topping Directions:

~Grease (or spray with cooking spray) a 9x13 inch baking pan.

~In a medium saucepan, combine butter, brown sugar, granulated sugar, corn syrup, molasses, salt, and water.

~Cook over medium heat until sugars are dissolved or until it begins to boil (do not let it cook to long or topping will become hard when baking).

~Remove from burner and pour into prepared pan.

~Spread mixture evenly to cover bottom of pan.

~Sprinkle pecans over top.

Time To Make the Rolls:

~In a small bowl, combine brown sugar and cinnamon.

~Place dough onto a lightly floured surface.

~Roll dough out to a 18x15 inch rectangle (can use your hands if you prefer).

~Sprinkle cinnamon sugar mixture evenly over the dough leaving a 2-inch border along the long edges.

~Lightly press sugar mixture into dough.

~Roll the dough lengthwise semi tight (but not to tight), starting with the edge closest to you.

~Using a sharp knife or unflavored dental floss, or string, cut 12 equal pieces.

~Place rolls into pan.

~Cover and allow to rise for 45-60 minutes, or until double in size.

~Preheat oven to 375 degrees.

~Bake for 35-40 minutes, or until done (if they start getting to brown, put a sheet of aluminum foil over the top until they are done.  I normally do this for the last 10-15 minutes).

~Remove from oven and allow to cool for 5 minutes.

~Carefully turn pan over onto a serving plater.

~Allow to cool for at least 10-15 minutes before eating.