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1
In the bowl of an electric mixer fitted with the paddle, combine the yeast with a pinch of granulated sugar and the milk and let stand until foamy, 5 minutes.
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2
Add the remaining sugar, the 4 tablespoons of melted butter and the egg yolks, honey and vanilla; mix until blended.
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3
Mix in the flour and salt.
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4
Switch to the dough hook and knead at medium speed until the dough forms a smooth ball, 4 minutes.
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5
Brush a large bowl with butter.
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6
Add the dough and brush the top with butter.
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7
Cover and let stand in a warm place until doubled in volume, about 1 hour.
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8
Butter a 9-by-13-inch glass baking dish.
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9
In a medium saucepan, melt the honey with the brown sugar and 4 tablespoons of butter over moderate heat until the sugar is dissolved, about 1 minute.
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10
Pour the hot honey mixture into the prepared baking dish and sprinkle with the pecans.
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11
In a bowl, mix the sugar with the cinnamon.
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12
On a lightly floured work surface, roll out the dough to a 12-by-18-inch rectangle.
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13
Spread the butter over the dough, leaving a 1-inch border all around.
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14
Sprinkle the dough with the cinnamon sugar.
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15
Starting at a long side, roll the dough into a log and turn it seam side down.
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16
Cut the dough into 12 slices.
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17
Arrange the slices, cut side up, in the baking dish.
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18
Cover and let stand in a warm place until the buns double in volume, about 1 hour.
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19
Preheat the oven to 350.
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20
Bake the honey buns for about 35 minutes, until golden brown.
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21
Remove from the oven and let stand for 5 minutes.
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22
Invert the buns onto a baking sheet and let cool slightly.
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23
Serve warm.
