pat's Recipe

Petite Sticky Buns

Category: BREADS

3 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 pkg active dry yeast
1 tsp salt
1-1/4 cups milk
1/4 cup butter
1 egg

topping:
1 cup packed brown sugar
3/4 cup butter,cubed
3/4 cup chopped pecans, toasted
2 Tbsp honey
1 tsp ground cinnamon
1/2 tsp maple flavoring

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan; heat the milk and butter to 120-130. Add to dry ingredients; beat just until moistened. Add egg, beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky.) Do not knead. Cover and let rise in a warm place until doubled, about an hour.
In a small saucepan over low heat, cook topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well greased muffin cups.
Stir dough down. Fill greased muffin cups half full. Cover and let rise in a warm place until doubled, about 30 minutes.
Place muffin cups on foil-lined baking sheets. Bake at 375 for 12-15 minutes or until golden brown. Cool for 2 minutes before inverting onto baking sheets. Transfer to serving plates. Serve warm.
yield: 2 dozen