Sourdough Sticky Buns : Cinnamon Rolls.

The night before
2 cups sourdough starter (should be runny)
1 large egg
6 tbsp unsalted butter, melted
1/4 cup milk
1/4 cup sugar
4 cups bread flour
1 1/2 tsp salt

Combine starter, egg, and milk and stir thoroughly.  While stirring, drizzle in hot, melted butter.  Stir in sugar and salt and mix until well combined.  Add flour, 1/2 cup at a time until incorporate.  Adjust dough by adding milk or flour until you have kneaded together a smooth, silky dough.

Allow to rise until doubled (about 4 hours) and then refrigerate overnight.

The next morning…

Remove the dough from the refrigerator and allow to rise to room temperature.  Meanwhile prepare the topping and bun ingredients…

Topping
1/2 cup light brown sugar (packed)
1/2 cup light corn syrup
4 tbsp unsalted butter
1/2 tsp vanilla extract
2 cups of pecan pieces, toasted

Simmer the corn syrup, butter and salt.  Stir in vanilla and pecans.  Pour mixture into 9×13 baking dish.

Buns
Last night’s prepared dough
3/4 cup light brown sugar (packed)
2 tsp cinnamon
1 tbsp unsalted butter, melted

Roll last night’s dough into a 12×16 rectangle.  Brush with melted butter.  Combine sugar and cinnamon and press into dough.  Roll into a cylinder, patting the ends to seal them.  Cut the cylinder into equal 12 pieces, and place into the nut topping in the baking dish.  Cover with plastic wrap and allow to rise for 2 hours and or are puffed and pressed together.

Preheat oven to 350.  Bake for 30 minutes.  Allow buns to cool for 7 minutes, and then flip onto a serving tray.

This entry was posted on November 12, 2010 at 5:44 pm and is filed under bread and grain food, breakfast, recipes, sourdough, Sweets. You can follow any responses to this entry through the RSS 2.0 feed.