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Maple-pecan sticky buns

Makes 24

DOUGH

1 package active dry yeast
1/3 cup plus 1 teaspoon granulated sugar
1/4 cup lukewarm water
2 eggs, lightly beaten
1/3 cup unsalted butter, melted
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon salt
3 1/4 cups flour
Flour (for sprinkling)
Butter (for the bowl and pan)
1. In an electric mixer, sprinkle the yeast and 1 teaspoon of granulated sugar over the lukewarm water. Leave for 5 to 10 minutes or until foamy.

2. Add the remaining 1/3 cup of sugar, eggs, butter, sour cream, vanilla, salt, and 1 1/2 cups of flour. Beat at medium speed for 2 minutes.

3. Remove the bowl from the mixer stand. With a wooden spoon, stir in the remaining flour, 1/2 cup at a time, until the mixture forms a soft dough.

4. Turn dough out onto a lightly floured counter. Clean the bowl and butter it.

5. Knead dough for 4 minutes or until smooth. Set the dough in the bowl and turn it to coat it all over. Cover the bowl with a lightly damp towel. Leave in a warm place to rise for 1 1/2 hours or until the dough doubles in bulk.

6. Turn the dough out onto a lightly floured counter, punch it down, and knead just to deflate it. Cover the dough and set it aside for 10 minutes.

TOPPING

1/2 cup pure maple syrup
1/4 cup brown sugar
1/3 cup unsalted butter
1/4 teaspoon salt
1 cup pecans, toasted and finely chopped
1. Generously butter a 9-by-13-inch baking pan.

2. In a small saucepan over medium heat, combine maple syrup, brown sugar, butter, and salt. Cook, stirring occasionally, until mixture starts to bubble at the edges. Pour the mixture into the baking pan and sprinkle evenly with pecans.

FILLING

2/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped pecans
3tablespoons unsalted butter, at room temperature
1. In a small bowl, combine the brown sugar, cinnamon, and pecans.

2. On a lightly floured counter, roll dough to a 24-by-12-inch rectangle. Leaving a 1/2-inch border on the long sides, spread the dough with butter and sprinkle evenly with the cinnamon mixture.

3. Beginning with one long side, roll the dough up tightly and pinch the seam to seal it. With a sharp knife, cut along the roll to make 24 even-size pieces.

4. Set the pieces, cut sides down, on the maple-pecan mixture. Cover pan with buttered wax paper. Leave the rolls to rise in a warm place for 1 hour or until they have doubled in bulk.

5. Meanwhile, set the oven at 350 degrees.

6. Bake the rolls for 30 to 35 minutes or until they are golden brown and firm to the touch. Let them sit for 1 minute. Invert the rolls onto a large platter. Spoon any topping remaining in the pan over the rolls. Serve warm. Adapted from Cambridge School of Culinary Arts

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