Sticky Buns

The first Easter after my Grandma Dorner died, my Aunt Jan told me that what she missed that year was getting up early and doing "Raised Baking" with Grandma. Seems that's a cultural tradition, the "raised" baking reminds us of Jesus' raising from the dead.

No, this isn't Grandma's recipe, it's "mine" - gotten from Taste of Home.

Baking with yeast isn't for the faint of heart - or the sloppy, but if I can do it, you can. The one thing that I find critical is a digital thermometer. You have to have the water the right temperature and you have to proof the yeast. If you don't, well, good luck.

2 tsps active dry yeast
1 1/4 cups water water (110 to 115 degrees)
3 tbsp butter, softened
3 tbsp sugar
2 tbsp nonfat dry milk powder
1 tsp salt
3 to 3 1/4 cups bread flour

Filling:
1/3 cup butter
1 tbsp butter
1 tsp ground cinnamon.

Put a pot of water on to boil.

In the largest mixing bowl for your stand mixer, dissolve yeast and sugar in warm water. Wait a few minutes, until the yeast has formed bubbles on the top of the water. (If it doesn't, the yeast didn't work. Start over.)

Add the butter, milk powder, salt and two cups flour. Beat on low speed for 3 minutes. Stir in just enough remaining flour to form a soft dough.

Using the dough hooks on your stand mixer, "knead" the bread for 6 minutes.

Take the boiling water, and pour it into a cake pan. Place it in the bottom of your oven.

Grease the bottom of a large bowl, turn the dough over to grease the top. Put the dough in the oven, and allow to rise until doubled, about an hour.

Take the dough out of the oven. Punch the dough down. Turn onto a lightly floured surface; roll into a 16 x 10 rectangle. Spread with butter; sprinkle with cinnamon and sugar.

Roll up the dough jelly-roll style, starting from the long side. Pinch the seam to seal. Cut into 12 slices. Set aside.

Sauce:
1/2 cup packed brown sugar.
1/4 cup butter
1/4 corn syrup
1/2 cup chopped pecans

In a saucepan, combine the brown sugar, butter and corn syrup; cook over medium heat until the sugar is dissolved. Stir in pecans. Pour into a greased 9 x 13 cake pan. Place rolls cut side down over sauce. Cover and put back into the oven to rise until doubled, about an hour.

About half way through rising, take out of the oven and cover with a towel. Pre-heat oven to 375. Once raised fully, bake for 20 to 25 minutes or until golden brown.

Cool for 3 minutes. Invert onto a serving platter.