Pecan Sticky Buns

some people say chicken noodle soup is the key to feeling better when you have a nasty cold. others say lots of vitamin c or zinc. me? i say sticky buns.

i made these at christmastime with my momma and i made a batch big enough to freeze them so i could pull them out throughout the year. (okay, i only ended up having 2 pans leftover, thank goodness. i would have a big problem on my hands if i had too many leftover. and i mean literally a big problem, as in my thighs.)

while these are an indulgence for sure, sometimes you just have to splurge. what better time than when you are feeling your worst? plus, considering the only thing i ate yesterday was water, chicken broth, and orange sherbet, i think my hips can handle it.

these ooey, gooey stickybuns combine an old family recipe of ours for dinner rolls with brown sugar, butter, cinnamon, agave nectar, and chopped pecans. the end result is pure bliss. the recipe is a bit labor intensive but if you have good company (like i did) and make a big batch (like the recipe produces) all of the mixing, kneading, waiting for the dough to rise, rolling, and baking will fly by and you will have hot, goey pecan sticky buns in no time.

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Pecan Sticky Buns
makes 5 round pans

2 cups milk
4 egg yolks
3/4 cup butter
1 package of yeast dissolved in 1 cup warm water
3 cups whole wheat pastry flour
6 cups all purpose flour, divided
1 tbs salt
2/3 cup sugar
roughly 1/2 cup melted butter
roughly 1/2 cup brown sugar
roughly 1 tsp cinnamon

pecan topping
3/4 cup butter, melted
6 tbs agave nectar
1 1/4 cup brown sugar
2 1/2 c pecans, chopped

dissolve yeast in warm water and set aside. scald milk in saucepan but do not boil. melt butter and dissolve salt and sugar in milk. remove from heat. add 3 cups of whole wheat pastry flour and 2 cups all purpose flour into magic mill mixer or other dough mixer. pour milk mixture over flour and mix until smooth. add yeast mixture and mix until smooth. add egg yolks and 4 remaining cups of flour a little at a time making sure the flour is fully incorporated into the dough before adding more. remove dough from mixer and knead with hands for approximately 5 minutes. place in large, lightly oiled bowl and let rise 2 1/2 hours in warm place.

meanwhile, to make pecan topping, melt butter in medium saucepan over medium heat. add agave and brown sugar and stir well until dissolved. sprinkle pecans into 5 round foil pans and pour butter mixture over pecans.

cut dough into 5 equal pieces. roll each piece out into a rectangle.

brush liberally with melted butter and sprinkle with brown sugar and cinnamon to your liking.

start rolling the long side of the rectangle evenly and fairly tightly and pinch the seam to seal it. cut into 1" rolls and place on top of the pecan mixture.

leave room between rolls (i put 7-9 rolls per pan). let rolls sit in warm place and rise for 30 minutes.

bake at 375 degrees F until lightly golden brown, 22-28 minutes. remove from oven. if serving, immediately turn upside down onto serving plate and leave pan on for 5 minutes. if freezing, let cool, cover with foil and freeze*.

* i pull the frozen pan out of the freezer, scoop out 1 or 2 buns and heat them in the microwave at 50% power for 45 seconds.