Looking good - 1st Attempt

Okay, I have to admit, my 1st attempt at making anything like this from scratch, with yeast, came out okay. They look pretty darn good, wouldn't you say?


Taste - it's a 6-7 on a scale of 1 to 10. I do know what I did wrong. After the 1st rise in the bread machine, I turned the dough out onto a pastry board. I thought I had read somewhere to keep adding flour until the dough was no longer sticky. Bad move. I probably added an extra 1/2 to 3/4 cup flour which I could taste in the results. I combined 3 recipes into the one I made.

Barb's Pecan Sticky Buns
Dough
3/8 cup whipping cream
3/8 cup water (combined, the cream and water added up to 3/4 cup)
2 eggs
1/2 teas. salt
4 Tablespoons butter cut into tiny pieces
4 Tablespoons sugar
2 1/2 cups all-purpose flour
2 teaspoons yeast
Filling
2/3 cup packed brown sugar
1 1/4 teaspoon cinnamon
6 Tablespoons butter (softened, but not melted, in microwave)
Sticky Syrup
4 Tablespoons butter
2/3 cup packed brown sugar
2/3 cup coarsely chopped pecans
1/8 cup dark corn syrup (not sure if I really needed this)
Dough
Put dough ingredients into bread machine in order above (or as suggested by your bread machine instructions). Set for dough stage (or sweet bread dough stage). Press start (mine takes about 2 hours at this point). Remove dough. Roll out dough to 16x20 rectangle (or two 8x10 rectangles) - adding a small amount of flour to keep from sticking.
Filling
Mix the ingredients for the filling. Spread filling almost to edges of dough rectangles. Roll into long cylinders. Cut into 16 pieces.
Sticky Syrup
Combine butter, brown sugar, pecans and corn syrup in a sauce pan. Heat until butter is melted and sugar is dissolved. Stir well. Pour into bottom of a 9x13 buttered pan - cool slightly. Place dough rolls, cut side facing up and down, on top of sticky syrup. Cover rolls loosely, set in a warm place, let rise for 45 minutes. (One recipe said until double - mine did rise a little but no where near double - maybe it's all the extra flour again).
Baking
Bake rolls in a preheated 350 degree F oven for approximately 20 to 25 minutes (until tops are nicely browned). Let sit for about 5 minutes and then invert onto a large plate or baking sheet with a lip (topping may run off). You need to get them out of the pan relatively quickly or the sticky syrup will harden in the pan. Let them cool before eating or you will burn your mouth.

Overall, these were very good. I will try to make them again (without so much flour while rolling).