3 1/2 to 4 cups bread flour
1/2 cup sugar
1 teaspoon salt
2 envelopes dry yeast (I use 2 scant tablespoons)
1 cup very warm milk (not hot)
1/4 cup butter (room temperature)
In the bowl of your stand mixer, mix 2 cups flour, 1/2 cup sugar, salt and yeast. Add warm milk, soft butter and egg. Beat with electric mixer on low for one minute, scraping the sides of the bowl frequently, then beat on medium speed for another minute.
Add the rest of the flour (1/2 cup at a time), beating well in between each addition. The recipe calls for 3 1/2 to 4 cups of flour. I got a beautiful dough, easy to handle at 3 1/2 cups. Knead the dough by hand (or machine) for five minutes.
Grease (I use cooking spray) the bowl and put the dough back in. Cover loosely with plastic wrap and set in a warm spot for 1 1/2 hours or until dough is double in size.
While your dough is rising, make the filling and caramel topping.
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons butter (room temperature)
Mix the sugar and cinnamon and set aside the butter.
1 cup brown sugar (I use dark brown, but light brown is ok too)
1/2 cup butter (room temperature)
1/4 cup light corn syrup
1 cup pecans roughly chopped (optional)
Put the brown sugar and butter in a saucepan and bring it to a boil (stirring constantly). Remove mixture from heat immediately and stir in light corn syrup, set aside.
After dough has risen, turn out onto counter and pat all the air out of it. Gently roll into a 10x15 rectangle and spread with the reserved 2 tablespoons butter. Sprinkle with cinnamon sugar filling and roll up, starting with longest side. Pinch seam together and cut into 1" slices.
Pour the caramel topping into a 9 x 13 pan and sprinkle with pecans if you are using them. Top with sliced dough sections (not too close together). Cover loosely with plastic wrap and let it rise for 30 minutes. The dough will rise quite a bit, so don't crowd the slices.
Bake in preheated 350° oven for 30 to 35 minutes (my electric oven took 28 minutes), or till golden.
Remove from oven and let sit in pan for 2 minutes. Turn over onto heat proof plate and DON'T REMOVE THE PAN FOR 3 MINUTES (this gives the caramel sauce time to drizzle back down over the buns).
Remove pan and serve warm. Makes 15 rolls.