Amy Scherber's Pecan Sticky Buns - Tvfn
2 1/4 teaspoons active dry yeast 1/4 cup (2 ounces) very warm water (105 to 115 degrees F) 5 1/3 cups (24 ounces) unbleached all-purpose flour 2 1/4 teaspoons Kosher salt 2 cups (1...
Ingredients
- 21/4 teaspoons active dry yeast
- 1/4cup(2 ounces) very warm water (105 to 115 degrees f)
- 51/3 cups (24 ounces) unbleached all-purpose flour
- 21/4 teaspoons kosher salt
- 2cups (16 ounces) warm water (90 degrees f)
- 9tablespoons (4 1/2 ounces) unsalted butter
- 1/2cupplus 1 tablespoon (5 ounces) dark brown sugar, firmly packed
- 4tablespoons (2 ounces) unsalted butter, softened
Directions
- 1
2 1/4 teaspoons active dry yeast 1/4 cup (2 ounces) very warm water (105 to 115 degrees F) 5 1/3 cups (24 ounces) unbleached all-purpose flo
- 2
one sheet pan, lined with aluminum foil Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast
- 3
Allow it to stand for about 3 minutes
- 4
Mix the flour and salt together in a large bowl
- 5
Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dou
- 6
Move the dough to a lightly floured surface and knead it by hand for 5 minutes
- 7
This is a soft, moist dough
- 8
If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough