Our Favorite Sticky Buns

Jo Hannah Fritsch

Dough

4 cups (482g) King Arthur Unbleached All-Purpose Flour

¼ cup (28g) Baker's Special Dry Milk

¼ cup (46g) potato flour or cornstarch, or ½ cup (46g) instant potato flakes

3 tablespoons (28g) King Arthur Easy-Roll Dough Improver, optional, but helpful for rolling

1 ¼ teaspoons (8g) salt

2 ¼ teaspoons instant yeast

¼ cup (50g) granulated sugar

½ cup (113g) lukewarm water

1 cup (227g) sour cream

2 large eggs

2 teaspoons vanilla extract

Filling

1 cup (152g) Baker's Cinnamon Filling* mixed with ¼ cup water*

note: See "tips," below.

Topping

6 tablespoons (85g) melted butter

½ cup (106g) brown sugar

½ cup (50g) Sticky Bun Sugar*

1 cup (113g) diced pecans or walnuts

note: See "tips," below.

Directions at copymethat.com

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