The rich, sticky topping of these nutty rolls makes themirresistible.
Author: Excerpted from Bread by Adams Media
1cuplight brown sugar
1 1/2cupswarm water105 - 110 degrees F
1 3/4teaspoonsactive dry yeast1 envelope
Generously coat fourteen cups intwo (twelve-cup) muffin tins with nonstick cooking spray.
In amedium bowl, combine brown sugar, 2 tablespoons honey, butter, milk,all-purpose flour, and 2 cups pecans. Stir until combined. Divide mixtureevenly among muffin cups. Top with remaining 2 cups pecans.
In alarge bowl, combine water, remaining 6 tablespoons honey, and yeast. Stir todissolve and let stand until foamy, about 10 minutes.
Add eggs,oil, salt, and enough bread flour to create a firm dough. Turn dough out onto afloured work surface and knead, adding more flour only as necessary to avoidstickiness, until dough becomes smooth and elastic, 8–10 minutes. Return doughto bowl, dust the top lightly with flour, and cover with a damp cloth orplastic wrap. Let rise at room temperature until doubled in volume, 2–3 hours.Punch dough down, fold in half, and let rise again until doubled, about 45minutes.
Turnrisen dough onto a floured surface and shape into a rope about 3" thick.Slice 2" pieces off the rope, then roll each into a tight ball. Placeballs into prepared muffin tins seam-side down. Dust lightly with flour, coverloosely with a damp cloth or plastic wrap, and set aside to proof 30 minutes.
Preheatoven to 375°F.
Bake bunsuntil golden brown and bubbly, 15–20 minutes. Remove from oven, cool 10minutes, and while still warm, carefully invert onto a serving platter or tray.Cool completely.