Southern Sticky Buns and a Father's Day

Sometimes the poorest man leaves his children the richest inheritance. - Ruth Renkel

I have been lucky to have had the opportunity to celebrate many wonderful "fathers" in my life.  Not for the gifts that they bought me, but for life lessons that they have taught me.  I have a wonderful dad....I have a husband who is a wonderful father....I have a wonderful father in law...I had two wonderful grandfathers...and I had a wonderful grandfather in law, who recently passed away.
 So today I celebrate many people, for many reasons. The traditional approach to the day is a BBQ, but honestly, my husband BBQ's better than I do....so to say, "Happy Father's Day!  You get to make dinner" did not seem right. My children each choose a dish to help make (They love to cook, like their dad...)  But, today I will feature just one of our favourites that we made for this special day.  We hope that you love this recipe as much as we did!!

P.S.  I call them Southern because they contain pecans....not naturally occurring in Canada
P.P.S.  They contain quick rise yeast....do not be scared....it is very easy to work with!!
P.P.P.S  If you have extras, just wrap individually in foil and freeze.  Reheat...at 350F for 20-30 minutes.

Southern Sticky Buns (aka Caramel-Pecan Sticky Buns)

(from Chatelaine Magazine, April 2012 issue, check out their website at chatelaine.com)

Ingredients:
Dough
3 cups flour
1/4 cup sugar
2 1/4 tsp Quick Rise Yeast (or one small package)
1 tsp salt
1/2 cup hot milk(120 to 130degrees)
1/3 cup hot water
2 Tablespoons unsalted butter, room temperature
1 egg room temperature

Caramel Sauce
1/4 cup unsalted butter
1/3 cup packed brown sugar
2 Tablespoons corn syrup
1 teaspoon vanilla
3/4 cup chopped pecans
 
 Filling
1/2 cup packed brown sugar
1/4 cup unsalted butter, at room temperature


Preparing dough:
1.  Whisk 1 cup of the flour, sugar, yeast, and salt in a large bowl.
2.  Whisk in milk and water.
3.  Whisk is butter and egg.

4. Slowly stir in the remaining flour until dough starts to come together.
5. Knead dough for 3 to 4 minutes in the bowl until smooth and not sticky.

 6.  Invert bowl and dough onto a cutting board and cover bowl with a damp cloth.

7.  Leave to let rest until the dough is doubled in size, about one hour.

Preparing Caramel Sauce:
1.  Put butter, brown sugar, corn syrup, vanilla, and pecans into a saucepan over medium heat.

 2.  Cook until bubbly, about 2 to 3 minutes.

 3.  Pour into a 9 by 13 inch baking dish.

4.  Set baking dish with caramel sauce aside.  

5.   Preheat oven to 350F.

 

Preparing Filling and adding to the dough:

1.  Combine brown sugar and butter in a bowl

2.  Roll dough on a lightly floured surface into a 12 inch square.

3.  Spread brown sugar mixture over dough right to the edges.

4.   Tightly roll dough in a jelly roll fashion.

5.  slice into rounds, about 1 inch thick.

6.  Lay rounds, cut side down onto prepared caramel sauce in baking dish.

7.  Brush lightly with oil or butter.

8.  Bake in the oven until the buns are a deep golden, about 25 minutes.  Transfer to a rack to cool for 5 minutes.

9.  Cover dish with a baking sheet or cutting board, and carefully flip buns onto sheet. 

 10.  Serve warm.

Enjoy!!