Sticky Buns with Pecans for Freezing

Name: Sticky Buns with Pecans for Freezing
Yield: Makes twelve 3 1/2-inch buns
Ingredients: 3 , large eggs at room temperature; 1/4 cup, granulated sugar; 3/4 cup, buttermilk at room temperature; 1 1/4 teaspoons, table salt; 2 1/4 teaspoons, instant yeast; 4 1/4 cups, unbleached all-purpose flour (21 1/4 ounces/602 grams), plus additional for dusting work surface; 6 tablespoons, unsalted butter, melted and cooled until warm; 6 tablespoons, unsalted butter; 3/4 cup, packed light brown sugar (5 1/4 ounces/149 grams); 3 tablespoons, corn syrup, light or dark; 2 tablespoons, heavy cream; Pinch, table salt; 3/4 cup, packed light brown sugar (5 1/4 ounces/149 grams); 2 teaspoons, ground cinnamon; 1/4 teaspoon, ground cloves; Pinch, table salt; 1 tablespoon, unsalted butter, melted; 3 tablespoons, unsalted butter; 1/4 cup, packed light brown sugar (1 3/4 ounces/50 grams); 3 tablespoons, corn syrup, light or dark; Pinch, table salt; 1 teaspoon, vanilla extract; 3/4 cup, pecans (3 ounces/85 grams), toasted in a skillet over medium heat until fragrant and browned, about 5 minutes, then cooled and coarsely chopped

Desserts or Baked Goods
Make Ahead
Breads
Breakfast & Brunch

Appears in Cook's Illustrated May/June 2007

These bakery favorites are often too sweet, too big, too rich, and just too much.

SERVES Makes twelve 3 1/2-inch buns

TIME 2¾ hours, plus 3½ to 4 hours rising

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