By Christmas we have so many pecans from our family's trees and it's just the perfect way to use them.
I make the dough on Christmas eve, let it rise once, and then cut into rolls and do the second rise on the refrigerator overnight.
2 1/4 teaspoon active dry yeast(1 package)
1/4 cup warm water
3/4 cup milk
1/3 cup sugar
4 tablespoons butter, melted and cooled
3 egg yolks
1 teaspoon salt
4 cups all purposed flour, sifted
1/2 cup light brown sugar
1 tablespoon cinnamon
4 tablespoons unsalted butter, melted and cooled
3/4 cup light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/2 cups pecans, roughly chopped
Start by making the dough. Mix yeast and warm water to proof it. It should bubble up within 5 minutes.
In the bowl of an electric mixer with the hook attachment, mix in eggs, butter, sugar, milk and salt and yeast mixture. Slowly add the flour, 1 cup at a time until dough is no longer wet. ( it might take a bit more than 4 cups). Knead dough for 5 minutes, or if doing by hand 8 minutes.
Shape the dough into a ball and place in a oiled bowl. Cover with plastic film and let it rest in a warm place for 1 hour or until doubled.
Punch dough down and place on a lightly floured surface.
With a rolling pin, roll out dough to a 12" x 18" rectangle. Brush all over with melted butter and sprinkle with sugar and cinnamon. Starting with the long side, roll dough into a cylinder. With a dough cutter or sharp knife, cut into 15 equal pieces.
In a small saucepan, mix brown sugar, honey, syrup and butter until all melted. Pour into a 9" x 13" greased baking pan and sprinkle pecans on top. Place the buns on its flat side on top of pecans, cover with plastic film and refrigerate overnight.
Remove from refrigerator and let them rest while preheating the oven to 375F. Bake until golden, about 30 minutes. Remove from oven and turn them into a slightly bigger baking dish or cookie sheet (be very careful when flipping as the melted butter/sugar is very hot and will burn you). Transfer them to plates and serve warm.