Camp Louise Sticky Buns
A Camp Louise tradition.
2 hr 25 min
- 1 1/4 oz package active dry yeast
- 1 teaspoon sugar
- 1 cup warm milk, divided use
- 4 cups flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 3 eggs
- 6 tablespoons shortening, melted
- 1 1/4 cups firmly packed dark brown sugar
- 3/4 cup unsalted butter, room temperature
- 1/4 cup honey
- 1/4 cup dark corn syrup
- 2 cups pecan halves or pieces
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon cinnamon.
- In a large bowl of an electric mixer, combine yeast, 1 teaspoon sugar and 1/4 cup of the warm milk. Stir to dissolve and let sit until foamy (about 5 minutes)
- Sift together flour, sugar and salt.
- In a separate bowl, lightly beat the eggs.
- Combine the eggs, yeast mixture, remaining warm milk and melted shortening.
- Add to dry ingredients; beat just until moistened. Dough should soft and a little sticky. Add a little flour if too sticky.
- Turn dough out onto floured surface and knead until smooth and elastic (about 6-8 minutes).
- Place dough into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 1 hour
- Prepare the glaze and the filling while dough is rising. For the glaze, mix together the dark brown sugar, butter, honey, corn syrup and pecan halves, and spread evenly into the bottom of a well-greased 13×9 inch baking dish.
- Punch down dough.
- Turn out onto a floured surface. Roll into a 12×8 inch rectangle.
- Brush top side of dough with 1 tablespoon of melted butter.
- Combine light brown sugar and cinnamon and sprinkle over dough to within 1/2 inch of edges and press into dough.
- Roll up jellyroll style, starting with the long side; pinch seam to seal.
- Cut log into 12 slices. Place cut side down in prepared pan with glaze. Cover and let rise until doubled in size (about 30 minutes).
- Preheat over to 375 degrees. Bake 20-25 minutes or until golden brown. Immediately invert onto serving platter.
- Serve warm.
By via Marilyn O’Mansky
Adapted from Camp Louise kitchen