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1
Place water in small bowl.
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2
Sprinkle yeast over and stir to blend.
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3
Let stand until yeast dissolves, about 8 minutes.
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4
Combine oats, 1/3 cup sugar, butter, lemon peel and salt in large bowl.
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5
Heat milk in small saucepan until bubbles from around edge of pan.
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6
Pour hot milk over oat mixture and stir until butter melts and sugar dissolves.
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7
Cool mixture to 105F to 115F, about 10 minutes.
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8
Add egg, egg yolk, vanilla and dissolved yeast to oat mixture; stir to blend.
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9
Mix in 3 cups flour.
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10
Using firm spatula or large wooden spoon, beat batter 100 strokes.
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11
Cover bowl with plastic wrap; let batter rest 10 minutes.
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12
Using spatula, mix enough flour into batter, 1/4 cupful at a time, to form soft dough.
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13
Turn dough out onto floured surface.
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14
Knead gently until smooth and slightly sticky dough forms, adding more flour if very sticky, about 8 minutes.
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15
Lightly oil large bowl.
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16
Place dough in bowl; turn to coat with oil.
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17
Cover bowl with plastic wrap, then with towel.
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18
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
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19
Meanwhile, prepare syrup and filling.
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20
Butter two 13 x 9 x 2-inch glass baking dishes.
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21
Combine maple syrup and butter in heavy medium skillet.
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22
Stir over medium heat until butter melts.
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23
Remove from heat.
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24
Mix in brown sugar.
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25
Pour half of syrup into each prepared dish; tilt to coat of bottom of dishes evenly.
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26
Sprinkle each with half of nuts; cool.
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27
Combine all ingredients in processor.
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28
Using on/off turns, blend until pecans are finely chopped.
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29
Transfer mixture to bowl.
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30
Carefully turn doubled dough out onto floured surface (do not punch down dough).
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31
Roll dough gently to flatten slightly.
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32
Using hands, pull and stretch dough to 12 x 18-inch rectangle.
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33
Brush dough with all of melted butter.
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34
Sprinkle filling evenly over dough, leaving 1/2-inch plain border on 1 long side.
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35
Starting at long side opposite uncovered border, roll up dough jelly roll style, forming log.
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36
Pinch seam to seal.
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37
Using heavy large knife, score log into 12 equal pieces.
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38
Cut log at scores.
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39
Arrange 6 pieces, cut side up and evenly spaced, in each prepared baking dish.
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40
Lightly press down on buns with palm of hand.
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41
Cover pans tightly with plastic wrap.
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42
(Can be prepared 1 day ahead.
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43
Refrigerate overnight.)
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44
Let buns rise in warm draft-free area until light and puffy, about 50 minutes if buns are at room temperature or 1 hour 15 minutes if refrigerated.
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45
Position rack in center of oven and preheat to 375F.
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46
Bake buns uncovered until tops are golden brown and syrup bubbles thickly, reversing dishes halfway through baking, about 25 minutes.
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47
Remove dishes from oven.
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48
Immediately place large baking sheet over 1 baking dish.
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49
Using oven mitts as aid, grasp dish and baking sheet together and turn over, releasing buns and topping onto sheet.
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50
Turn second dish of buns onto another sheet.
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51
Cool buns 5 minutes.
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52
(Can be made ahead.
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53
Cool buns completely.
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54
Wrap buns tightly with foil on baking sheet.
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55
Freeze up to 2 weeks.
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56
Bake frozen buns covered 375F until heated through, about 15 minutes.)
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57
Serve buns hot.
