(low fat version)
If you make these the night before they will be ready for the over in the morning
Proof 2 packets of active dry yeast (not rapid rise) in 1cup + 2T warm milk
In a mixer combine the following:
6 cups flour
1/3 cup sugar
Add to dry ingredients:
yeast & milk mixture
4 eggs at room temperature, 1 at a time
- Knead with dough hook for 10 minutes
- Rise in a warm place until doubled in bulk ~45 minutes
- Punch down and let rest for 10 minutes
Meanwhile, spray two 9x13 pans with Pam
In the bottom of each pan combine the following:
1 cup light corn syrup
1 cup light brown sugar
1 cup of pecans broken in large pieces
Roll out on a floured surface into a large thin rectangle. Spread 3/4 cup of light sour cream over the entire surface. This is what your rectangle should look like after sprinkling with cinnamon.
Sprinkle with cinnamon and then cover entire surface with 1 cup of light brown sugar. Finally top with 1 1/2 cups of chopped pecans.
Roll tightly from the long ends so you have one long log of goodness. Cut into 1 1/2" slices and arrange in the two pans. Cover very loosely with plastic wrap and let rise overnight.
In the morning preheat the over to 375 degrees. Uncover the sticky buns and bake for 30-40 minutes until golden (put a cookie sheet under the pans to catch drips).
While the buns are cooking sray Pam on a serving pan that is large enough to hold all of the sticky buns. When the sticky buns are done and while they are still hot loosen the sides and quickly invert into the serving pan. Scrape any sugary goo left in the pan and drizzle over the buns.
Enjoy!After such a indulgent breakfast how does a beautiful and delicious salad sound like for dinner?