Home > Just for you > Grandma’s Caramel Sticky Buns

Grandma’s Caramel Sticky Buns

  • 4 1/2 – 5 1/2 cups all purpose flour, divided
  • 1/2 cup sugar –
  • 2 packages active-dry yeast
  • 2 teaspoons salt –
  • 3/4 cup milk –
  • 1/2 cup water –
  • 1/2 cup butter – or 1 stick
  • 1 large egg, room temperature, beaten
  • 1 1/2 cups brown sugar, packed
  • 3/4 cup light corn syrup
  • 3/4 cup butter, room temperature
  • 1 cup pecans or your favorite nuts, chopped more if necessary to cover the bottom of your pan
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar, divided
  1. In a large bowl, using a stand or handheld mixer, combine 1 1/2 cups flour, sugar, yeast and salt. Set aside. In a small saucepan combine milk, water and butter. Heat gradually until butter melts and mixture is warm. Slowly add milk mixture to your large bowl with the flour mixture in it. Beat until smooth. Add the egg and enough flour to make a thick batter, about 3 cups. Beat until smooth. Next, prepare your work surface with flour and place the batter on top of the flour. Knead in the remaining flour until an elastic dough forms. You may not need all of the flour. Place the dough inside a well greased bowl and paint melted butter all over the top. Cover with a clean, damp towel and let the dough rise until it has almost doubled in size, about 1 hour. Punch in the middle of the dough at about the 40 minute mark. This will remove some of the air that has built up in the dough. Preheat your oven to 350 degrees,
  2. When you are getting ready to bake your dough prepare a medium sized bowl with brown sugar, corn syrup and butter. Using a handheld mixer blend until smooth. Grease a 13×9 inch pan with butter and a 9 inch round or square pan as well. (You can also use three 9 inch square or round pans as well.) Pour caramel topping inside your prepared pan and make sure the bottom of the pan is covered. Sprinkle with pecans, as many as you want. We always make sure the bottom is basically covered in pecans.
  3. Again, punch in the center of your dough and divide the dough up into 3 pieces. At your workstation flour your surface and rollout the dough until it is about 20 inches by 10 inches. A little more or a little less will not mater. Brush each dough rectangle with approximately 2 tablespoons melted butter and 3 tablespoons of brown sugar. Roll up the dough, from the longer side, as tight as you can get it, into like a jelly-roll. Pinch the ends together and cut into 1 inch slices. Place the slices into your prepared pan. Cover again with your clean, damp towel for another 45-60 minutes. The dough should again double in size. Bake for 20-25 minutes or a beautiful golden brown. Allow to cool in your pans for at least 5 minutes and then dump on top of parchment paper to totally cool. Serve warm. Enjoy! 

    Source :  allrecipes.com