Whole Wheat Brown Sugar Sticky Buns Recipes

Steps:

• Combine warm water and milk in a mixing bowl and sprinkle yeast over. Let sit until frothy, about 10 minutes.
• Add sugar, egg, and melted butter for dough to the yeast mixture. Mix with a whisk before adding 75% of the flour with the salt. Mix, adding more flour, until a very soft and sticky dough is formed. Let knead in the mixer for about 5 minutes. Cover and let rise in a warm spot until doubled in size, about 1 hour.
• While dough is rising, preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9x13-inch metal baking pan.
• Combine brown sugar, white sugar, salt, melted butter, and water for topping in a bowl. Mix thoroughly until smooth. Pour into the prepared pan and spread evenly to cover the bottom. Scatter pecans evenly over the top. Set aside until needed.
• Combine brown sugar and cinnamon in a bowl for filling; mix until thoroughly combined. Set aside until needed.
• Transfer dough onto a lightly floured surface. Lightly flour your hands and press and stretch the dough to form a 18x15-inch rectangle. Sprinkle cinnamon-sugar mixture evenly over the dough to the edges, leaving a 2-inch border along the edges. Lightly press the sugar mixture into the dough with your hands.
• Roll the dough into a cylinder with lightly floured hands starting with the edge closest to you; try not to roll too tightly. Finish shaping the cylinder as uniformly as possible, seam-side down. Lightly score the roll with the edge of a knife to indicate 12 equal portions.
• Slide a piece of string or floss under the dough, lining it up at the first knife mark. Cross the ends of the string over the top and pull in opposite directions to cut through the dough. Continue with remaining dough.
• Transfer buns into the pan with topping, making 3 rows of 4 buns. If one side of a bun has more dough than another, place with the doughier side up in the pan. Tent the pan loosely with foil and let rise until buns have almost doubled in size, 45 minutes to 1 hour. Save foil in case you need it towards the end of baking time.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a bun reaches 200 degrees F (93 degrees C), about 35 minutes. If the tops are getting too browned, loosely tent the pan with foil for the last 5 to 10 minutes of baking time.
• Remove from the oven onto a wire rack and let cool for 5 minutes. Turn pan over carefully onto a serving platter. Use a spoon to transfer any sticky topping that has remained in the pan. Let cool and serve warm or at room temperature.

Steps:

• Dough:Lightly brush a medium bowl with butter; set aside. In the bowl of a stand mixer fitted with a dough hook, combine flours, wheat germ, yeast, salt, brown sugar, water, egg, and melted butter. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 5 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
• Filling/Topping:Brush a 9-inch round cake pan with butter; set aside. In a medium bowl, stir together butter, brown sugar, cinnamon, and salt until smooth and fluffy. Spread half of mixture over bottom of pan; sprinkle with half of pecans.
• Transfer dough to a lightly floured work surface. Gently roll into a 10-by-14-inch rectangle. With an offset spatula, spread remaining brown-sugar mixture on top, leaving a 1/4-inch border. Sprinkle with remaining pecans. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 10 pieces. Place pieces in pan cut-side down, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are just touching and almost doubled in size, about 1 hour.
• Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around sides of pan, about 25 minutes. Let cool in pan on a wire rack 15 minutes. With a serving plate centered over pan, hold plate and pan together and carefully flip over. Lift off pan and scrape out any remaining topping onto buns. Serve immediately. (Assembled, unbaked rolls can be refrigerated overnight. Let stand at room temperature 90 minutes before baking.)

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.

Steps:

• To make the filling, in a large bowl, using an electric mixer, cream the butter with the agave nectar until smooth, about 2 minutes. Add the cinnamon and flour and mix well. Stir in the walnuts and raisins. Refrigerate to firm the mixture for a minimum of 2 hours.
• Begin the dough by cooking the potato in boiling water for 25 to 30 minutes, until soft. Drain, reserving 3/4 cup of the starchy water. Mash the potato and reserved water until smooth. Set aside and cool to room temperature.
• Place the yeast, warm water, and 2 tablespoons of the agave nectar in a food processor. Pulse a few times to dissolve the yeast. Let this mixture sit about 10 minutes, or until foamy. Add the cooled mashed potato, milk, the remaining ¼ cup agave nectar, the melted butter, and salt. Pulse several times to mix. Add the flour a little at a time, pulsing to blend until a soft dough forms. Transfer the dough to a lightly floured surface. Gently knead by hand for approximately 1 minute, or until smooth and elastic. Place the kneaded dough into a lightly oiled bowl. Let rest for 20 minutes. Punch down the dough and turn in the bowl to coat with oil. Cover the bowl with plastic wrap and place in a draft-free area to rise. Let the dough rise until doubled in bulk, about 1 hour.
• While the dough is rising, prepare the glaze. Place all the glaze ingredients in a food processor and blend until smooth, about 1 minute. Refrigerate until ready to use. The mixture will thicken slightly when chilled.
• To prepare the sticky buns, line 2 rectangular jelly roll pans with parchment paper and lightly spray with canola oil spray. Gently punch the dough down. Roll out on a lightly floured work surface to form an 18- by 20-inch rectangle. (The dough will be sticky to work with.) Spread the filling mixture over the dough, leaving a 1-inch border on all sides. Beginning from a long side, carefully roll the dough up to form a long log. Slice the log into 18 equal pieces. Place the slices onto the prepared pans with the edges of the rolls lightly touching together. Fill 1 pan entirely before starting the next, so most rolls will fit snuggly together. Brush the tops with the melted butter. Cover with a damp kitchen cloth and place in a warm, draft-free area. Allow the rolls to rise for 40 to 45 minutes, until doubled in size.
• Preheat the oven to 375°F.
• When the rolls are fully risen, bake for 25 minutes, or until lightly golden. Let the rolls cool on the pans for 10 to 15 minutes before drizzling with the glaze. Pull apart gently to serve. Best served warm.
• Store the leftover rolls in the refrigerator and reheat in a 350°F oven for 10 minutes before serving.