Wednesday, July 22, 2015

Pecan and Rhubarb Sticky Buns

I made these wonderful confections for breakfast at my recent family reunion. I was in a hurry with each step and sixteen hungry people, so I didn't take the best pictures. Please forgive me. Although it takes time for the dough to rise, these were easy to make and not too much trouble.

I do like my sticky buns sweet. Think, Cinnabon sweet. So if it looks like too much sugar to you, feel free to adjust. 

Don't skip the rhubarb! The soft, slightly tangy vegetable is the best part.

4 1/4 to 5 1/4 C flour
2 pkg active dry yeast
1 1/2 C water
1/3 C sugar
1/3 C butter
1 tsp salt
1 egg
2 C packed brown sugar
1 C butter, softened
2 C chopped fresh rhubarb or frozen, thawed and drained
1/2 C chopped pecans
1 C sugar
1 tsp cinnamon
6 T butter, melted

In a large mixing bowl, stir together 2 1/4 C flour and the yeast; set aside. In a saucepan, heat the water, 1/3 C sugar, 1/3 C butter, and the salt until warm and the butter almost melts (don't make it too hot or boiling or your yeast will die).

Add to the flour mixture along with the egg. Stir in as much of the remaining flour as you can. Kneed for 3 to 5 minutes. Dough should be soft and malleable but not sticky. Add more flour as needed. Shape into a ball, cover, and let rest 20 minutes.

Grease a 9x13 pan. In a medium bowl, stir together the brown sugar and 1 C butter. Add the rhubarb and pecans. 

Spread the mixture evenly in the prepared pan and set aside.

In a small bowl, stir together 1 C sugar and the cinnamon. On a floured surface, roll dough to an 18x12 inch rectangle. Spread dough evenly with the 6 T melted butter. Sprinkle with the sugar mixture, making sure to spread it out to the edges. Roll up, starting with the long side. Using a sharp knife, cut roll into 16 even slices. Arrange rolls in the prepared pan on top of the rhubarb mixture.

Cover and let rise 30 minutes. 

Bake in a 350 degree F oven for 35 minutes or until golden brown. Cool for five minutes.

Invert onto a serving platter. Cool at least 20 minutes before serving.

Serve warm with milk. Makes 16 rolls.



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