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  Pecan Sticky Buns

  

• 1

  The night before, get the dough ready: In a small saucepan, combine the milk, butter, and sugar and heat the mixture over medium-low heat, giving it a stir every minute or so. When the butter has melted and the sugar has dissolved entirely, remove the pan from the heat. Be careful not to let the milk boil. If it gets close, remove the pan from the heat and let it chill out for a few minutes.

• 2

  Sprinkle the yeast over the milk mixture and let it sit and bubble and do what it does best. After about 15 minutes, it’ll be good to go.

• 3

  While the yeast is coming to life, in the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour and the salt. With the mixer on low, crack in the eggs and pour in the vanilla. Slowly stream the yeast mixture into the flour. Turn off the mixer, add the remaining 2 cups flour, and crank the mixer back on medium speed. Let the dough knead away for about 5 minutes, until all the flour is combined. Turn the mixer speed to high and let it go to town, kneading that dough for another 5 minutes.

• 4

  Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap, and give it a home somewhere warm for about 1½ hours, or until doubled in size.

• 5

  While the dough is rising, make the caramel heaven: In a small saucepan, combine the butter, brown sugar, cream, maple syrup, and salt. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low and let the mixture simmer away for 5 minutes until the caramel is a deep golden brown and has reduced slightly. Caramel is crazy hot and can easily make for a bad day. Please keep your day awesome. (Time bonus! This saucy business can be prepared several days ahead and kept in an airtight container in the fridge.)

• 6

  Transfer the dough to a lightly floured surface. Roll it out into a 12x24-inch rectangle that’s about ½ inch thick.

• 7

  Make the filling: In a small bowl, combine the brown sugar and cinnamon. Brush the dough with the melted butter, then sprinkle the brown sugar mixture on top, leaving just under 1 inch of space around the edges. Working on the long side, roll the dough up into a long jelly roll-style situation. Cut the roll crosswise into 9 large buns.

• 8

  Pour the caramel sauce evenly over the bottom of a 9x13-inch baking pan and sprinkle the pecans on top. Add the buns to the pan, cut side up. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.

• 9

  When ready to bake, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

  350 ˚F / 177 ˚C

• 10

  Let the buns sit on the counter for 10 minutes to lose their chill. Transfer the baking dish to the Traeger and bake until golden brown on top, cooked through, and entirely delicious, 35 to 45 minutes.

  350 ˚F / 177 ˚C

  00:35

• 11

  Let the buns hang out in the pan for 10 minutes then run a knife around the edges of the pan in case any caramel decided to stick. Turn the buns out onto serving board so that the gorgeous caramel is on top. These are best enjoyed while still warm and fresh but will be delicious for a couple of days, stored in an airtight container at room temperature. Just warm them up before serving if you by some crazy chance have any left the next day.

• 12

  From Eat Delicious by Dennis Prescott. Copyright © 2017 by Dennis Prescott. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.