Super Sticky Buns
By: Anonymous
Published: Monday, November 30, 2009 - 1:41pm

Ingredients




3/4 cup milk
 cup butter
1/4 cup sugar
1 teaspoon salt
2 pkgs. dry yeast
1/2 cup warm water
2 eggs
5 1/2 cups flour
2 tablespoons soft butter
2/3 cup sugar mixed with 1 ½ tsp. cinnamon
2/3 cup coarsely chopped pecans or walnuts
1/2 cup butter
1 cup sugar
1/4 cup light molasses
1 tablespoon water

Preparation

1 In a small saucepan, scald milk; off heat add 1/3 cup butter, the sugar and salt; stir until butter melts. Cool to lukewarm. 2 In a large mixing bowl, dissolve the yeast in the water; whisk in milk mixture and eggs until blended. 3 Add 3 cups of the flour and mix until smooth. Gradually and thoroughly mix in 2 more cups of the flour; dough will be soft. 4 Turn out on lightly floured surface and knead until smooth and elastic, 5 to 8 minutes, using the remaining 1/2 cup flour to keep dough from sticking. 5 Place dough in large greased bowl; turn to grease top; cover. Let rise in a warm place until double in bulk, 30-40 minutes. 6 Divide dough in half. On lightly floured surface, roll out 1/2 to a 14x10 inch rectangle; spread with 1 tablespoon of the soft butter and sprinkle with half the sugar-cinnamon mixture. 7 Starting at long side, roll up jelly roll fashion; punch edge to seal. Cut into 12 pieces; set aside. Do same with second half of dough. 8 Make up topping. Divide this syrup between two greased 13x9 inch pans. Sprinkle nuts over syrup. Place 12 slices of dough; cut sides down in each pan. 9 Cover and let rise in a warm place until double in bulk, 30 to 40 minutes. 10 Bake in a preheated 350 degree oven until golden brown 25 to 30 minutes. Immediately invert on cookie sheet or wire rack to cool. Makes 24. 11 Into a small saucepan, turn butter, sugar, light molasses and water. Stir over moderate heat until sugar dissolves and mixture simmers. (Topping can be made in microwave: Place all ingredients in bowl, heat on high for 2 1/2 minutes, stirring after every minute.)