Burnt Caramel And Sea Salt Sticky Buns

1. 1

   In a measuring cup, sprinkle the yeast over the warm water.

2. 2

   Stir the yeast into the water along with 1 teaspoon of the granulated sugar.

3. 3

   Let stand for 5 to 10 minutes, or until foamy.

4. 4

   Meanwhile, in a small saucepan over low heat, combine the remaining granulated sugar, butter, sour cream, milk, vanilla and salt.

5. 5

   Whisk until the butter has melted and the liquid is smooth.

6. 6

   The mixture should be slightly warmer than room temperature.

7. 7

   Add the egg and whisk to incorporate.

8. 8

   The dough can be mixed by hand in a large bowl or in the bowl of a stand mixer fitted with a dough hook.

9. 9

   Place the yeast mixture, butter mixture and flour in a large bowl and stir until the ingredients come together evenly.

10. 10

    If mixing by hand, when it becomes too stiff to stir, turn the dough onto a lightly floured work surface and knead until smooth and elastic, adding more flour if the dough is sticky.

11. 11

    If using a stand mixer, the dough is ready when it pulls away from the side of the bowl and begins to climb up the dough hook.

12. 12

    Pull the dough from the hook and place the dough on a lightly floured work surface.

13. 13

    Knead until smooth and elastic (about a minute).

14. 14

    Transfer to an oiled bowl, cover with plastic wrap, and let rise for 90 minutes to 2 hours, or until doubled in size.

15. 15

    When the dough has almost doubled, make the caramel sauce.

* Per serving · 4 servings · Values may vary.