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Walnut Sticky Buns

Ingredients

For the dough:

  • ¾ cup warm skim milk 100° to 110°
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 package dry yeast about 2 ¼ teaspoons
  • ¼ cup warm water 100° to 110°
  • 2 eggs
  • 3 tablespoons butter melted and cooled
  • 18 ounces all-purpose flour about 4 cups, divided
  • Cooking spray

For the sauce:

  • 1 ½ cup packed dark brown sugar
  • 6 tablespoons butter melted
  • 4 tablespoons hot water
  • ⅔ cup finely chopped walnuts toasted

For the filling:

  • ⅔ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 ½ tablespoons butter melted

Instructions

  1. To prepare dough, combine the first 3 ingredients in a large bowl.
  2. Dissolve yeast in ¼ cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add eggs and 3 tablespoons melted butter; stir until well combined.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 16.8 ounces (about 3 ¾ cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
  4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
  5. To prepare sauce, combine brown sugar, 6 tablespoons butter, and 4 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with walnuts, and set aside.
  6. To prepare filling, combine ⅔ cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 ½ tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a ½-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
  7. Preheat oven to 350°.
  8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.