Make-ahead Ooey-gooey Sticky Buns

Total Time: 2 hrs 3 mins Preparation Time: 1 hr 40 mins Cook Time: 23 mins

Ingredients

• Servings: 24
• 1 (1/4 ounce) package dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon granulated sugar
• 1/4 cup warm water (105 to 115 )
• 4 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1 cup evaporated skim milk, divided
• 1/4 cup water
• 1 large egg, lightly beaten
• cooking spray
• 1 1/4 cups packed dark brown sugar, divided
• 1/3 cup dark corn syrup
• 2 tablespoons stick margarine or 2 tablespoons butter
• 3/4 cup chopped pecans
• 1 tablespoon ground cinnamon

Recipe

• 1 dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. lightly spoon flour into dry measuring cups; level with a knife. place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. combine 2/3 cup milk, 1/4 cup water, and egg. with processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. process for an additional minute. turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
• 2 place dough in a large bowl coated with cooking spray, turning to coat top. cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. remove from heat. divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. top each with half of brown sugar mixture.
• 3 punch dough down; let rest 5 minutes. roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). cut roll into 24 (1-inch) slices, using string or dental floss. arrange 12 slices, cut sides up, in each pan. cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.
• 4 preheat oven to 375°.
• 5 bake rolls at 375° for 23 minutes. run a knife around outside edges of pans. place a plate upside down on top of pan; invert onto plate.
• 6 mixer variation: combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. add 2/3 cup milk, 1/4 cup water, and egg. beat at medium speed of a mixer until blended. turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. proceed to step 2.