Philadelphia Sticky Buns

Ingredients

• 1 cup whole milk, warmed to 110 degrees Fahrenheit
• 1 packet active dry yeast, about 2 1/4 teaspoons
• 1/3 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 6 tablespoons unsalted butter, melted
• 1 1/2 teaspoons salt
• 4 1/4 cups all-purpose flour
• 12 tablespoons unsalted butter, for the goo
• 1 1/4 cups dark brown sugar, for the goo
• 1/2 cup light corn syrup
• 1/4 cup honey
• 1/2 teaspoon salt, for the goo
• 1 1/2 cups pecan halves
• 6 tablespoons unsalted butter, softened, for the filling
• 2/3 cup light brown sugar, for the filling
• 2 tablespoons ground cinnamon

Before you cook

• Warm the milk and stir in the yeast with a tablespoon of the granulated sugar.
• Let the yeast foam for eight minutes.
• Melt the six tablespoons of butter for the dough.
• Soften the filling butter.
• Butter a 9 by 13 inch baking pan.

Steps

1. Whisk the eggs, egg yolk, melted butter and remaining granulated sugar into the foamy yeast milk.
2. Add the salt and three cups of the flour and mix into a wet dough.
3. Work in the remaining flour until the dough pulls cleanly from the bowl.
4. Knead with a dough hook for eight minutes, until the dough is smooth and springy.
5. Cover the bowl and let the dough rise until doubled, about 90 minutes.
6. Melt the twelve tablespoons of butter in a saucepan over medium heat.
7. Whisk in the dark brown sugar, corn syrup, honey and half teaspoon of salt.
8. Simmer the goo for two minutes, whisking, until it is glossy and smooth.
9. Pour the goo into the buttered pan and tilt the pan to coat the bottom.
10. Scatter the pecan halves evenly over the goo.
11. Stir the soft filling butter with the light brown sugar and cinnamon into a paste.
12. Roll the risen dough into a rectangle about 16 by 20 inches on a floured counter.
13. Spread the cinnamon paste to within a half inch of one long edge.
14. Roll the dough into a tight log and pinch the seam shut.
15. Cut the log into 12 rolls and set them cut side up on the pecans.
16. Cover the pan and let the buns rise until puffed and touching, about 45 minutes.
17. Heat the oven to 350 degrees Fahrenheit and set the pan on a foil-lined sheet to catch drips.
18. Bake for 32 to 38 minutes, until the tops are deep brown and the goo bubbles at the edges.
19. Rest the pan for exactly five minutes, then invert it onto a rimmed platter.
20. Scrape any caramel left in the pan back over the buns and serve them warm.