- ¼ cup granulated sugar
- ½ cup warm water
- 1 tbsp active dry yeast
- ½ cup milk
- ¼ cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups all purpose white flour
- 1 cup butter
- 1-½ cups packed brown sugar
- 1 cup pecans, coarsely chopped
- 1 tbsp cinnamon
For a brunch it's a good idea to follow the option to refrigerate over night. Also, using a serrated knife to cut the roll of dough helps.
These are more famously known as "Ken's Buns"
1. Dissolve 1 tsp (5 mL) of the sugar in warm water; sprinkle in yeast. Let stand for 10 minutes or until frothy. Meanwhile, in small saucepan, heat milk, remaining sugar, butter and salt until butter has melted; let cool to lukewarm. In large bowl, combine eggs, milk mixture and yeast mixture.
2. Using electric mixer, gradually beat in 1-1/2 cups (375 mL) of the flour; beat for 2 minutes or until smooth. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl. On lightly floured surface, knead dough for 7 to 10 minutes or until smooth and elastic.
3. Place in large greased bowl, turning to grease all over; cover with plastic wrap (or greased waxed paper and tea towel). Let rise in warm place for 1 to 1 1/2 hours (or in refrigerator for 8 hours or overnight) or until doubled in bulk and impression remains when fingertips are pressed into dough. Punch down dough.
4. Filling: Meanwhile, in saucepan over medium heat, melt 3/4 cup (175 mL) of the butter with 3/4 cup (175 mL) of the sugar, whisking until smooth. Pour into greased 13 x 9 inch (3 L) baking dish. Sprinkle with half the pecans; set aside. Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
5. On lightly floured surface, roll out dough into 18 x 14 inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp (25 mL) melted butter, leaving 1/2 inch (1 cm) border uncovered; sprinkle with sugar mixture. Starting at long side, tighly roll up, pinching seam to seal. Brush with remaining butter. Cut into 15 pieces; place cut sides down in pan. Cover and let rise for 1 hour or until doubled in bulk.
6. Bake in 375 F (190 C) oven for 25 to 30 minutes or until crusts are golden and tops sound hollow when tapped. Let stand in pan for 3 minutes. Invert onto serving platter, scraping off any remaining filling in pan to drizzle over buns.