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Ingredients
  • subheading: Dough:
  • 3¼ cups Pamela’s All-Purpose Flour Artisan Blend (455g)
  • 2 tsp salt
  • 1 cup milk
  • ½ cup sugar
  • 6 TBSP butter 1 TBSP butter, melted, for brushing on bun tops
  • 2 eggs, large
  • subheading: Proof yeast:
  • ⅔ cup warm water (100° optimum)
  • 2¼ tsp active dry yeast (7g)
  • subheading: Filling:
  • 6 TBSP butter, softened
  • ½ cup brown sugar
  • 1 TBSP 1 tsp cinnamon
  • ½ to ¾ cup chopped pecans or walnuts
  • subheading: Caramel Nut Sauce:
  • ¼ cup butter
  • ⅓ cup brown sugar
  • ⅓ cup cream
  • 3 TBSP honey
  • ¼ tsp salt
  • 2 egg yolks
  • ½ to ¾ cup chopped pecans or walnuts
  • subheading: Equipment:
  • One 11 x 16-inch edged sheet pan, or two 8.5 x 11-inch pans, or two 9.5 x 13-inch pans
Steps
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