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Pecan Sticky Buns, Amy Scherber's

Pecan Sticky Buns, Amy Scherber's is a home-style recipe made with Active Dry Yeast, Very Warm Water, Unbleached All Purpose Flour, Kosher Salt, Warm Water, and Unsalted Butter. Serves 9.

Ingredients

• 2.25 tsp Active Dry Yeast
• 0.25 cup Very Warm Water
• 5.3333 cup Unbleached All Purpose Flour
• 2.25 tsp Kosher Salt

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Method (preview)

1. 1

   Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes. Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.

2. 2

   Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.)