Dough:
1 cup warm whole milk (95 to 110 degrees)
one packet of active dry yeast (quarter ounce packet)
2 tbsp. sugar
3 tbsp butter
1 egg (room temp)
3 cups flour (plus a little more for rolling)
1 teaspoon kosher salt
baking spray
Combine milk, yeast, sugar, butter and egg. Gradually mix in flour and salt. Mix until smooth and elastic and slightly sticky.(I use my kitchenaid mixer with dough hook.) Beat for about 3 minutes.
Transfer dough to slightly greased bowl (I use butter). Cover. Allow to rise until doubled in size. (about an hour)
Meanwhile, make your filling:
Mix together to make a paste:
¾ cup butter (room temperature)
½ cup brown sugar
2 tsp cinnamon
½ cup chopped nuts
After dough rises, punch it down and roll it out to a 12 by 18 inch rectangle. Spread filling paste leaving a half inch border, and roll up dough starting on a short side. You will have a 12 inch log.
Make your sticky topping:
Mix and cook on the stove until sugar has melted:
- ½ cup (1 stick) butter
- ¾ cup (packed) dark brown sugar
- ¾ cup heavy cream
- ⅓ cup honey
- dash salt, cinnamon
Grease a 9 X 13 pan. Chop enough nuts to cover the bottom of the pan.Pour above mixture over the nuts in your pan. Slice your log into 12 equal slices and lay out evenly over sticky nut mixture in pan. Allow to rest until the rolls double in size. (about 45 minutes).Bake for 350 degrees about 20 minutes... until rolls are lightly browned and firm.
I let the rolls cool just a couple minutes and then turn the pan upside down onto a platter so that they drop out in one big sheet. If you let them completely cool they will be impossible to get out.
Comments