Recipe courtesy of Matthew Lake

Chicago Sticky Buns

  • Yield: 18 buns
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Ingredients

1 cup milk

1/2 cup sugar

2 teaspoons salt

1/4- ounce yeast

2 eggs lightly beaten

1 cup mashed potatoes

51/2 cups all-purpose flour

1 3/4 cups butter, plus butter for greasing pans

2 1/2 cups dark brown sugar

2 teaspoons cinnamon

1 1/2 cups chopped pecans

Directions

  1. Scald the milk. Cool to room temperature and pour into a large bowl. Stir in sugar, salt and yeast. Let stand 2 minutes. Beat in the eggs, mashed potatoes and 11/2 cups of flour until just mixed. Do not over beat. Let stand for 10 minutes. Meanwhile, melt 1/2 cup butter and cool to lukewarm. Add the melted butter to the yeast mixture. Stir in the remaining flour one cup at a time until smooth and sticky. Transfer the dough to a floured board and knead for 2 minutes, adding more flour if needed. Transfer to a greased bowl, cover and let rise until dough is tripled in volume, about 2 hours. Melt another 1/2 cup of butter in a small saucepan. Divide the dough in half and roll each half into a rectangle 1/4-inch thick. Brush with melted butter. Combine 1/2 cup brown sugar with the cinnamon and sprinkle over dough. Roll the rectangle up like a jelly roll and slice into 1-inch thick pieces. It should yield approximately 9 pieces per roll. Melt the remaining 3/4 cup butter with the 2 cups dark brown sugar in a saucepan over medium heat. Divide the mixture between 2 greased 8-inch pans. Sprinkle the nuts over the sugar mixture. Place rolls flat side down on top of the nuts. Cover with a flour-rubbed dish towel and let rise in a warm place until doubled in volume, about 1 hour. Bake in a 350 degree preheated oven until golden brown. Invert onto serving dish and carefully remove the pan allowing the caramel to run over to of buns.

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