Overnight Sticky Buns

Name: Overnight Sticky Buns
Ingredients: Dough; 1/4 cup warm water (105 degrees to 115 degrees); 1/4 ounce active dry yeast; 1/4 cup sugar; 1 teaspoon sugar; 3/4 cup milk; 4 tablespoons butter or 4 tablespoons margarine, softened; 1 teaspoon salt; 3 large egg yolks; 4 cups all-purpose flour; Filling; 1/2 cup dark brown sugar; 1/4 cup dried currant; 1 tablespoon ground cinnamon; 4 tablespoons butter or 4 tablespoons margarine, melted; Topping; 2/3 cup dark brown sugar; 3 tablespoons butter or 3 tablespoons margarine; 2 tablespoons light corn syrup; 2 tablespoons honey; 1 1/4 cups pecans, coarsly chopped

21 ingredients

9 steps

Ingredients

Dough
1/4 cup warm water (105 degrees to 115 degrees)
1/4 ounce active dry yeast
1/4 cup sugar
1 teaspoon sugar
3/4 cup milk
4 tablespoons butter or 4 tablespoons margarine, softened
1 teaspoon salt
3 large egg yolks
4 cups all-purpose flour
Filling
1/2 cup dark brown sugar
1/4 cup dried currant
1 tablespoon ground cinnamon
4 tablespoons butter or 4 tablespoons margarine, melted
Topping
2/3 cup dark brown sugar
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons light corn syrup
2 tablespoons honey
1 1/4 cups pecans, coarsly chopped

Directions

1

Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
2

In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
3

Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
4

Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F) about 1 hour.
5

Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
6

Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
7

Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
8

Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
9

Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.