-
1
First, make the dough: Combine the warm water with the yeast in a glass measuring cup. Add a pinch of sugar and stir to combine. Let it rest on the counter in a draft-free, warm place until it's foamy, about 5-7 minutes. If it doesn't foam, the yeast is dead and you'll need to start over.
-
2
Next, melt the butter, and set aside to cool slightly.
-
3
When the yeast is foamy, stir in the melted butter and sugar. Pour all of the wet ingredients over the flour in a medium bowl. Stir until a soft, shaggy dough forms.
-
4
Pick up the dough with one hand, and then use the remaining extra butter to grease the bowl. Add the dough back to the bowl. Flip to coat both sides in butter.
-
5
Let the dough rise in a warm place for 45-60 minutes, or until it doubles in size. If your kitchen is cold, turn the oven to 200 F for 5 minutes, then turn it off before placing the dough inside.
-
6
Make the filling while the dough is rising. In a small bowl, combine the pecans, brown sugar and salt. Do not skip the salt; the buns taste flat without it. Add 1 tablespoon of the pecan mixture to the bottom of 4 jumbo muffin cups. Or, alternately, sprinkle 1/4 cup of this mixture in the bottom of a small baking dish (an 8-inch round pan should work). Slice 2 tablespoons of the butter evenly and place it over the pecan filling in the pan.
-
7
After the dough has doubled in bulk, flour a surface and roll it out into a 10-inch by 6-inch rectangle.
-
8
Spread the remaining 4 tablespoons of butter over the dough evenly.
-
9
Sprinkle the rest of the pecan mixture over the dough. Roll the dough up into a tight log (roll from the long side), and slice into 4 equal pieces. Place each bun in each muffin cup (or in the baking dish).
-
10
Let the dough rise in the pan in a warm place for 30 minutes.
-
11
Preheat the oven to 375u00b0F. Bake the buns for 20 minutes. Remove from oven.
-
12
Let the buns cool in the pan for a few minutes before turning the pan upside down on a platter. Let the caramel drizzle over each bun and serve immediately.
-
13
Hint: While the dough rises, let the butter for the filling soften to room temperature.
