Dad's Pecan Sticky Buns!

Those of you who follow my Facebook page know that my father passed away this week. In our community, he was a legend. I can't tell you how many people remembered him as "a true Renaissance man". And that he was. There was little that my father didn't do....and do well. He was a family practitioner who delivered over 2000 babies in his day and was much loved by his patients; He was a talented musician who had a Dixieland band called "Doc and His Six Shots"; He was an award-winning woodworker who carved cigar store Indians, wooden soldiers and carousel horses; He was the president of practically every organization he ever involved himself in, including Kiwanis, the local hospital board, the theater organ society, and so much more. He was a veteran who served as an Air Force weatherman in the China-Burma-India theater in WWII; He was a weekly contributor to the local newspaper; He was involved in his community and served on city council, the Historical Society, the chamber, church and park boards for years. And he had THE greatest laugh! What an example he was! 

I am proud to say that my dad loved my baking. Most anything would do....anything sweet, that is - LOL! However, his real "soft spot" was for pecan rolls. Pecans, as you might know, can be a little pricey so there were often long periods of time that Dad had to go without pecan rolls due to the tight pocketbook of his daughter. However, when he got desperate for those rolls, a bag of pecans would mysteriously show up on my doorstep.....my pecan fairy had visited!! I took the hint and baked up the warm, sticky rolls for him immediately! 

The rolls in this recipe are made with my "basic recipe" - not your typical sweet-bread based dough. That's the way Dad liked 'em. And it was easy and quick for me. Nuthin' too fancy, but oh-so good!!!!! Remembering you, Dad!

Dad's Pecan Sticky Buns!! 

Dough:

1 Cup warm water

1 Tbsp/packet Red Star Platinum yeast 

2 1/2-2 3/4 Cup unbleached, all-purpose flour

1 tsp. salt 

1 Tbsp. sugar

1 Tbsp. vegetable oil 

Cinnamon sugar

Sticky Mix: 

1/4 Cup butter, melted

1/4 Cup brown sugar, packed

1 Tbsp. corn syrup 

3/4- 1 Cup chopped pecans

Pour the water in the EZ DOH bucket - add yeast and dissolve. Let rest 1 minute. Add remaining ingredients and "EZ DOH-it" (or traditionally knead), adding enough flour to make a soft, smooth dough that is not sticky. Remove dough from bucket, spray the interior of the bucket with cooking spray, replace the dough, cover and let rise till doubled. 

After the first rise, punch the dough down and roll out into a large rectangle. Spread approximately 1-2 Tablespoons of softened butter on the dough.  Sprinkle generously with a cinnamon-sugar mixture.  Roll up dough and slice into 12-14 rolls. Grease a 9” cake pan  or a 7x10” rectangular pan. In a separate bowl, combine melted butter and corn syrup. Stir in brown sugar. Stir until butter no longer separates from the brown sugar. Pour into prepared pan. Top with chopped pecans. Place rolls in pan, atop the pecan mixture. Cover and let rise, usually 20-30 minutes. Bake at 375 for approximately 20 minutes, or until lightly browned on top. Remove from oven. Immediately top with a serving plate and carefully turn upside down. Remove pan and let cool.

 Visit: http://www.wildyeastblog.com/yeastspotting/  for more delicious breads! 

Dad's Pecan Sticky Buns!